Whipped Cream Recipe
Make this sure fire whipped cream recipe from heavy cream and powdered sugar and say goodbye to the can forever. One great part of making your own is that you can flavor it as you wish - try rum flavored or chocolate whip cream for something different.
Have you ever looked at the ingredients on a can of so-called whipped cream? Hard to find any cream there and do you really want all of that garbage in your body? Not to mention that the taste leaves much to be desired.
Here in France I can actually buy real sweetened whipped cream (special Isigny cream even) in a can. I bought a super sized model the other day because it will store at least a month in the refrigerator. Unfortunately the kids got a hold of it and let out all of the gas, so I ended up with an expensive can of cream that I had to throw out! So it's back to the mixer for me!
Whip Cream Tips
- Use only heavy cream, called whipping cream by some. Wouldn't life be different if you could just take some skim milk and whip it into low calorie whipped cream? Don't bother trying. Half and half doesn't work either - it's only a fantasy.
- Chill everything: cream, bowl, and mixer whips (or just a plain old whisk, if you are looking for an arm workout).
- If it has separated after a stay in the refrigerator, you can rewhip your whipped cream recipe back into shape. I wouldn't keep whipped cream more than three days or so however.
Whipped Cream Recipe
Makes 2 cups
- 1 cup heavy cream, well chilled
- 2 tablespoons powdered sugar (pressed through a sieve to remove clumps)
- 1/2 teaspoon of vanilla extract
- Pour cream into a well chilled bowl (could be the bowl of your mixer). Stir in sugar and vanilla.
- Using your mixer (I find a hand mixer works great) or a whisk (ouch, do you really want to do that to yourself?), start out on a slow speed so you don't end up sending cream flying around the kitchen. Gradually increase speed as the cream begins thickening.
- It should take about 3 or 4 minutes for it to reach a stiff consistency. If it starts to look like it's clumping, STOP immediately, you are half way to butter!
- Refrigerate until ready to use.
Chocolate: Press 2 tablespoons powdered sugar with 1 tablespoon cocoa through a sieve and into 1 cup of heavy cream.
Coffee: For each cup of whipping cream, add 2 teaspoons instant coffee and 2 tablespoons powdered sugar.
Alcohol flavors (bourbon or rum): For each cup of whipping cream, add 1 tablespoon liquor and 2 tablespoons powdered sugar.
Now that you have the cream whipped, why not try it on some chocolate mousse. What a great combination!
Return to French Dessert Recipes