Homemade whipped cream is above and beyond better than anything store bought. It is very light and elevates the level of dessert or drink you grace it with. I’ve made vanilla whipped cream, lemon-infused whipped cream, and cinnamon whipped cream! The possibilities don’t end there, either.
Whipped Cream Recipe makes just over 1 cup
1C whipping cream
If you care to add something to make the whipped cream flavored, add it into the bowl with the cream and sugar. Vanilla bean seeds, lemon zest or curd, cinnamon, cocoa powder, almond or mint extract would all be great add ins. Start with a teaspoon of your add in and taste along the way to get the right flavor for your whipped cream.
This can be done by hand with a whisk or a hand mixer or as I did with a KitchenAid. I had my mixer on level 4 for 4-5 minutes. You can also whip for less time if you want the cream more runny for a trifle or over berries. Be sure not to over-whip though, or your whipped cream will churn into butter.
The cream can either be set on top of your item of choice and shaped with a spoon or put into a piping bag with a decorative tip so the cream comes out looking like the canned fake stuff
What do you use whipped cream for? I’d love to hear your great ideas!