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How To Make Homemade Whipped Cream
Don't buy store-bought whipped cream when you can make it easily and quickly yourself at home! Complete with step-by-step instructions and photos, you'll be enjoying smooth, pillowy whipped cream in no time!
whipped topping, whipping cream
Lisa from A Day in the Kitchen
cup (250 mL)
heavy whipping cream
pure vanilla extract
Place your mixing bowl and beaters or metal whisk in the freezer for at least 10 minutes.
Add whipping cream, honey, and vanilla to the cold mixing bowl.
Beat whipping cream until the beaters/whisk start starts to leave "trails" that do not melt back into the cream.
If whisking by hand, whisk the whipping cream using a quick back and forth motion until you get stiff peaks on the whisk that do not collapse.
If using an electric mixer, turn on for a second at a time, testing the peaks after each second.
Be careful not to over-beat/over-whisk so that you end up with butter.
Store in a sealed container in the fridge until ready to use.
I use honey, but use whatever sweetener you prefer (i.e. sugar, maple syrup, stevia, etc.).
The vanilla is optional, but I find it gives the whipped cream a nice flavor.
Store any unused whipped cream in a sealed container in the fridge for 2-3 days.
If the whipped cream seems a bit flat when taking it out of the fridge, run through it with a whisk a couple of times.
Dollop on to fresh fruit, brownies, apple crumble, hot chocolate, etc.
If you happen to whip the cream too far and it starts to look lumpy, pour in some more whipping cream and fold it through with a rubber spatula.