Here at Wisdom Preserved we believe in keeping it real and homemade whipped cream is about as real as it gets. Have you ever wanted to make homemade whipped cream? Marie and I make it all the time. In fact, I have to admit that after so many years of making my own whipped cream I find I prefer it over store-bought whipped cream. When you make your own, you can control how fluffy or smooth it is as well as how sweet it is. You can also play with flavors besides vanilla to give you different variations.
How to Make Homemade Whipped Cream
Tip: For best results make sure your bowl and mixing beaters are ice cold by placing them in the freezer for 15 minutes.
chill bowl and beater
1 Cup Heavy Cream (cold)
1 teaspoon Vanilla Extract
1/2 Cup Powdered Sugar
Pour the cold heavy cream into your ice-cold Kitchen Aid, food processor, or mixing bowl. Begin to whip until soft peaks have begun.
Add the vanilla and powdered sugar and continue to whip until stiff peaks form. (We like to use powdered sugar but regular sugar, honey, syrup or sugar substitutes could be used instead.)
Don’t over-mix the cream or it will begin to separate and you will end up with butter.
beat until peaks form
If you have any questions or comments please place them below.
To learn how to separate cream from milk click this link: https://wisdompreserved.life/3-methods-to-separate-cream-from-raw-milk/
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