Today, we present session two in our Back to Basics series. Homemade whipped cream. Because let’s be honest, everyone needs to know about homemade whipped cream. I realize it isn’t Cool Whip (Or Cool Hhhwhip, if you’re a fan of Stewie Griffin), but homemade whipped cream is the stuff. Once you’ve had it, you’ll never want to go back to the fake stuff.
It is incredibly simple to make. All you need is heavy cream, a touch of sugar and a mixer. What type of mixer you use is entirely up to you. Should you want buff Obama arms, feel free to grab a whisk and get to work. A word of caution, whisking by hand takes a while and is only for those with strong arms. I’ve tried it before. I ended up with a sore wrist and a bowl of half mixed cream. You can also use a hand mixer or a stand mixer fitted with a whip attachment. Any of these three will work fine.
You’ll want to add the cream to your bowl and whisk it (if using a mixer) on one of the highest settings. Don’t be alarmed if it doesn’t instantly turn into whipped cream. After a few minutes, however, your cream will start to stabilize and you’ll see soft peaks forming. At that point, turn the mixer to low and drizzle in the sugar. Turn the mixer back up to high and whip some more until the cream is thick and has thicker peaks. At this point, turn your mixer off. If you whip the cream too much, it will curdle and that is gross.
Also, don’t be afraid to play around and add fun things into your whipped cream. Chocolate malted milk powder, cinnamon, a touch of vanilla. Once you have the basic recipe mastered, there are no limits as to what you can create!
- 1 cup heavy cream
- 2 Tbsp. sugar
- Add cream to the bowl of a stand mixer fitted with the whisk attachment.
- Turn the mixer to high and whip the cream until soft peaks form.
- Once the peaks form, add in the sugar slowly with the mixer on low. Once mixed, turn the mixer back to high.
- Whip until thick peaks form.
- Store in the refrigerator.