Making homemade whipped cream is so super easy it’s a wonder why more people don’t do it. Plus it’s considerably cheaper and much healthier without all the preservatives and other junk they add in the store bought versions.
We love making homemade whipped cream and it’s easy enough my kiddo’s can do it too! I’m all about the recipes that my kids can make by themselves.
(Please keep in mind, my kids are over the age of 11, and I didn’t start trusting them in the kitchen by themselves until they were at least 10 and even then I poked my head in a LOT!)
Homemade Whipped Cream
What you need:
- 1 cup of heavy whipping cream
- 2 Tbs. sugar
- 2 Tsp. vanilla extract
Next, pour in the vanilla extract. Feel free to play with flavors. It doesn’t have to be vanilla. Let me just tell you that lemon extract makes one awesome lemon whipped cream to top some lemon pound cake. Yum! Be creative – try mint, almond, amaretto, rum… etc.
Lastly, dump in the sugar.
Now here’s the important part. When you turn on your mixer keep it on low (the first two or three settings) until you start to see some foam. You can up it from here. Gradually turn it up. You want the whipped cream to form stiff peaks. I will tell you that this bowl pictured my daughter did by hand and she over whipped. LOL Only by a tiny bit, but if she had gone a whole lot further, she actually would have had sweet butter. Not what I was going for here, but I’m guessing that would work for something, but you have to strain it at that point – but that’s besides the point. Once it’s done, it’s ready to serve.
It can be stored in an airtight container in the refrigerator for about 2-3 days. We make it in small batches like this, so it doesn’t go to waste. Enjoy! There is definitely something to be said about homemade whipped cream.
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