Did you know that whipped cream can cost almost as much as five bucks at the store!? Did you also know that it takes maybe five minutes and less than three dollars to make it!? Imagine having fresh home made whipped cream to put on top of your cakes and candies! Discover the perfect recipe to making a frothy, dessert-like sweet topping for anything from puddings to jello without the extra fat and sugars, or preservatives!
1/2 pint heavy whipping cream
1/3 cups sugar (Optional)icing sugar mixes in more easily
1 pinch salt
The cream will expand into more so be careful how much cream you put in. Eg. if you put in 1 cup it will multiply into 2 cups.
Pour the 1/2 pint of heavy cream into a large metal bowl.
Add in about a 1/3 cup of sugar and a tiny pinch of salt. Adding more sugar will help thicken the mixture, but don't add too much. 3/4 a cup to a cup is too much.
Using a wire whisk or beater, whip the mixture together until you get soft peaks.
Let sit in fridge to cool, then enjoy !
The longer you whip the frothier it becomes, but whip it too long and it becomes butter.
Add food colouring for special events.
If it tastes tart, add more sugar.
Alternately, use powdered sugar, stevia, or your favorite artificial sweetener, and sweeten to taste. You can certainly use less sugar. The key to truly tasty whipped cream is vanilla extract--about a half teaspoon will do it.
Only use fresh Heavy Cream
If you whip it too long it will become butter
Avoid "ultra-pasteurized" heavy cream, if possible; it does not whip up as well.