HOMEMADE WHIPPED CREAM – Fresh and delicious dessert topping. It’s so quick and simple to make you may never buy the ready made version again.
I know it feels like school just started, but the holiday season will be here soon. That means that over the next few months you’re going to have plenty of chances to make Homemade Whipped Cream.
The ready made versions of dessert topping are great when you’re in a pinch or when you just don’t have the few extra minutes it takes to make it from scratch. But nothing beats the real deal.
I learned how to make the real stuff several years ago. Now I almost always have heavy whipping cream in the fridge. I never know when I’ll want fresh whipped cream! Plus the expiration dates are generally far enough out that I’m certain I’ll use it up in time.
Homemade Whipped Cream is best served immediately, but you can store it in the the fridge for 1-2 days. Once you put it in the fridge it will start to thin out, so if you know you want to store it before serving you’ll want to whip it up a little extra than you normally would.
Here’e what you need to make Homemade Whipped Cream…
- Heavy whipping cream
- Powdered sugar
- Vanilla
Homemade Whipped Cream
HOMEMADE WHIPPED CREAM - Fresh and delicious dessert topping. It's so quick and simple to make you may never buy the ready made version again.
Ingredients
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla
Instructions
- In a stand mixer fitted with the whisk attachment, beat together the whipping cream, powdered sugar and vanilla until soft to medium peaks form.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 96Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 7mgCarbohydrates: 4gFiber: 0gSugar: 4gProtein: 1g
Nutritional information is provided as a courtesy and is only an estimate.
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