Whipped Cream

I am a home made freak.
And by that I mean EVERYTHING tastes a million times better when it is home made.
Don't you think?
Sure the stuff you can squirt out of can tastes good and is convenient.
But there is nothing like home made whipped cream.
So simple, yet makes my mouth water every time I see this picture.
I use the heavy whipping cream for a couple of reasons.
When I eat a dessert I whole heartedly (is that a word?) believe in going for all the calories.
None of this light or 1/2 the fat crud.
Dessert is supposed to be DECADENT and SINFUL!!
That is why it is dessert.
So please use the richest whipping cream you can find.

Home Made Whipped Cream

1 Quart Heavy Whipping Cream
1/2 C Regular Granulated Sugar
1 tsp Vanilla Extract

Pour very cold whipping cream into a bowl. Whip the cream for a couple of minutes and then add the sugar and vanilla. Whip until soft peaks form. If you whip the cream for to long it will become to stiff so keep an eye on it.

1 comment:

  1. Homemade whipped cream is the best!!

    One time, my husband wanted to surprise me by baking me a pie for my birthday...(if you knew my husband, you would find this truly shocking) anyways, he tried to whip his own cream for the topping and it didn't turn out so well.

    I appreciated the effort though.

    I always put my bowl and whop attachment in the freezer for 10 minutes prior to pouring in the cream...it makes it beat up really quickly and turns out great every time!!



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