One of the easiest things to make from scratch is whipped cream.
I love being able to whip up a fresh batch of fluffy tastiness to serve with fresh fruit for a “semi” healthy dessert or for a simple frosting for cupcakes.
For this recipe, I tried both confectioners sugar as well as granulated sugar. I personally prefer taste using granulated sugar. However, the texture of the one with confectioners sugar was a bit more fluffy and structured. Just use what you have and all will fine. 🙂
the recipe :
2 tablespoons of sugar for every 1 cup of heavy whipping cream * you can use heavy cream, however, heavy whipping cream will hold its shape better*
If you want a sweeter whipped cream, I would suggest adding no more than a 1/4 cup of sugar per every 1 cup of cream as the texture may become a bit gritty.
You can also add pure vanilla for an extra punch of flavor.
step one.. Combine your sugar and cream in a large bowl using a hand mixer or an electric mixer. If you have the stamina and time, feel free to use a wire whisk.
**Pro Tip: Make sure your cream is nice and cold. The colder the cream, the easier it is to whip and you’ll end up with beautiful fluffy whip cream.**
step two.. Keep whisking / mixing until you see medium peaks. Meaning, when you lift your beater or whisk the top of the peak will soften while the “base” will remain in shape.
step three.. enjoy! This can be used to replace store bought whipped cream or whipped topping.
Until next time. 🙂