Homemade Whipped Cream

With the Holiday’s upon us we are constantly bombarded with pies and cakes that go great with whipped cream.  You can grab a spray can or a tub of whipped cream product, but nothing tastes as good as homemade whipped cream.  It is super simple to make.  Just add whipping cream, sugar and a hint of vanilla and you are on your way.

Homemade Whipped Cream

• 8 oz Heavy Whipping Cream
• 2 tbs sugar
• 1/4 tsp vanilla

Add the whipping cream, sugar and vanilla to a chilled bowl.  I used the bowl of my kitchen aid mixer after I cooled it for 5 minutes in the fridge.  Chilling the bowl will speed up the whipping process.

Using a hand mixer or a stand mixer, beat on medium until the cream starts to whip. Then slowly bring up the speed to high to whip the cream.  You want to whip the cream till it forms soft peaks.  You can do this by hand if you do not have a mixer, but make sure to have a towel handy to dab the sweat from your forehead.

Try not to over-mix the cream.  It will get stiffer and stiffer and then it start to chunk.

Once soft peaks are formed stop the mixer and serve.  You can check for the soft peaks by removing the whisk from the bowl and turning it upright.  If the peak of the cream bends over you are in the money spot.  It is alright if it stands upright too.  That means it is a hard peak.  The texture will be a little more stiff but it is still good.  You can’t go wrong with sugar and cream.

I served this over a little slice of apple pie.

Delicious!