In an effort to force Spring out of hiding, I made a strawberry shortcake last week. I picked up whipping cream to use in my creation and then realized that I didn’t know how to make the whipped cream and that the carton doesn’t provide instructions! So here is the method I used, and since it worked, I’m sharing!
By Kelly Hodgson
Preparation Time: 10
Cooking Time: 0
Yield: 2 cups
Description:
Whipped cream made from scratch is divine. Use it on pies, hot chocolate, as a treat with fresh fruit…the possibilities are endless!
Ingredients:
1 cup heavy cream/whipping cream
1 TBSP icing sugar
1 tsp vanilla
1 TBSP icing sugar
1 tsp vanilla
1. Place the metal mixer bowl (or whatever bowl you are going to use) in the freezer for 10 minutes. This step is really important if you are making whipped cream on a humid day.
2. Pour the cream in the bowl (it us best to leave the cream in the fridge right up until you're ready to whip it). Add the icing sugar and vanilla.
3. Slowly increase mixer speed to medium and begin whipping. DON'T MIX AT HIGH SPEED! For the first few minutes, the cream will be very frothy and bubbly.
4. Around 6 to 7 minutes, watch for soft peaks forming.
5. By 7 to 8 minutes, you should notice firm peaks and the cream will start to take on volume.This is the best time to stop whipping and serve the cream.
If you continue whipping, the cream will stiffen even more and may become grainy in texture. If you whip much more beyond this stage, you'll make butter!
6. Once you've reached your ideal stage of whipped cream, serve immediately or cover and store it in the fridge for a few hours.
