There’s a time for convenience (although that often means compromising on nutrition), but when it comes to whipped toppings, nothing compares to the rich, creamy decadence of real whipped cream. Plus, it’s so simple to make that there really isn’t a good reason to buy artificial whipped “cream” (aside from a dairy allergy, of course). The “non dairy” claim on the label should be highly suspect, in my opinion.
If your kitchen is fairly warm, you might want to put your bowl and beaters in the freezer for a few minutes while you gather your ingredients. Whipped cream, like butter, works better in either a cool kitchen or with cold tools.
Next, gather your three simple ingredients:
- One pint of whipping cream. I usually use cream from fresh, raw milk from a local organic dairy farm but I didn’t have any. Ultra pasteurized is not really the best, but at least it’s organic and from pasture-raised cows.
- Pure vanilla extract. If you’re going to do this, do it right – no artificial stuff! Pure vanilla extract, especially if you can make it yourself, tastes absolutely divine!
- Sweetening of your choice (optional). Some people prefer their whipped cream unsweetened, and if you’re adding vanilla you may find that you don’t need the extra sweetening. I like my whipped cream a little sweet so I add sucanat.
You’ll also need a bowl, mixer and measuring spoon – unless you’re like me and just eyeball it. I taste several times throughout the process and add more if necessary.
Pull your bowl and beaters out of the freezer and attach the beaters to your mixer. Pour the cream into the bowl, add 1/2 to 1 teaspoon vanilla and a teaspoon, more or less, of your desired sweetening agent. Give the mixture a stir with the beaters, then turn the mixer on high.
Beat the cream mixture for about five minutes, or until you have whipped cream. When it starts looking thicker, I stop the mixer and check, like when I beat egg whites – you want a thick consistency that leaves a little curl at the top when you lift up the beater. That’s it! One caution, however, is that if you over-beat it you’ll get butter. I can’t say that I can see anything wrong with sweet, vanilla-y butter though…
- 1 pint heavy whipping cream
- 1/2 t vanilla, or more to taste
- 1/2 teaspoon THM Gentle Sweet or sweetening of choice (optional)
- Combine ingredients in a bowl. (Put it in the freezer first if your kitchen is warm)
- Beat on high with a mixer for about 5 minutes or until whipped cream forms, taste a few times and add more vanilla or sweetening if desired.
- Serve on top of your favorite dessert.
*A cold bowl and cold beaters work best if your kitchen is warm, pop them in the freezer while gathering your ingredients
*Always use the freshest, highest quality ingredients you can find
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Nutrition Information:Yield: 32 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 0 Cholesterol: 0mg Sodium: 0mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 0g
What is your favorite way to use whipped cream?