Homemade Whipped Cream
In no time at all, enjoy scratch-made whipped cream on pound cakes, pies, or other desserts.
- 8 Ounces Heavy Whipping Cream (heavy cream and whipping cream are interchangeable. Heavy whipping cream has slightly more fat and grocery store (not local) lasts for up to a month in the fridge thanks to its high fat content and ultra pasteurization, so says Bon Appetit)
- 1/4 Cup Granulated Sugar
- 1 teaspoon Vanilla Extract (Remember, the less the ingredients, the more real vanilla matters)
Place metal mixing bowl in the freezer for five minutes or in the refrigerator for at least 20 minutes. It will help the cream whip faster (but it still works if you don't).
Pour cream into chilled bowl.
Using a whisk attachment on an electric or handheld mixer, or a hand whisk, whip the cream until it becomes a bit frothy
Slowly add in the sugar and extract.