Making Whipped Cream
Jun 04, 2014
So the other day I saw on Instagram this parfait in a jar and was very, “Yes I have to do this.”
There’s an alfredo pasta dish I make weekly now that requires heavy whipping cream so basically I always have heavy whipping cream available now so I figured I could just make whipped cream since I had none on hand.
Remember I’m lazy and completely new at cooking. So I half-assed this recipe and it still turned out great. I feel like whipped cream is more simple than it’s made out to be. So many recipes act as if you need a $300 standing mixer and a lot of time but honestly I made mine within maybe 3 minutes using a hand whisk and small metal pot. Now I want to make it all the time with different flavors!
1 metal hand whisk
1 metal cooking pot
½ cup heavy whipping cream (cold)
1 Tbsp of sugar
1 tsp vanilla extract
*½ cup makes about 1 cup of whipped cream.
Mix everything into the cooking pot or a bowl. Mix with the whisk using quick but long folding motions. I tilt the pan a bit to the side so that I’m whipping in a oval shape rather than circular stirring motion.
Keep at it until the liquid thickens and creates peaks. You can see how “stiff the peaks” are by pulling the whisk up out of the mixture and seeing how the cream falls. Keep mixing until you have the consistency you want. You can keep it smooth and creamy or whip it until it’s fluffy and thick like Cool Whip.
You can chill the bowl and whisk a few minutes beforehand which helps create fluffier cream faster. Using a metal bowl, adding sugar in during mixing, and using an electric mixer are all steps that ensure a better outcome, however, having to do everything “just so” is such a cooking turn off for me especially if it’s not true. You can half ass it and still come up with a quick delicious addition for desserts or fruits.
I also made a Lavender Tea Latte flavor of cream using one of this instant latte mixes from Maxim. Turned out fantastic!
For a more in-depth recipe this whipped cream recipe from Martha Stewart is great.
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