There is nothing tastier than homemade whipped cream. If you’ve never tried it, and are still eating Cool-Whip, YOU HAVE NO IDEA WHAT YOU’RE MISSING! Try it…It’s easy and so worth it!
~ Kimberly Edwards
Serve With: Pies, tarts, cakes, specialty drinks and other desserts
Prep Time: 5-7 min
Yield: 2 cups worth of cream
* Tip: Keep heavy cream cold and use a chilled bowl and beaters.
1. Pour 2 cups of cream into mixing bowl and beat at medium speed until frothy and slightly thickened.
2. Slowly add icing sugar, as it helps the cream hold the air beaten into it longer.
3. Continue to beat until suitably thick for topping.
* Tip: DO NOT overbeat the mixture, as it will quickly turn into butter and be unusable as a whipped topping
* Tip: This sweet cream butter, if you make that mistake, is great for muffins, etc. where you’d like sweet cream butter. So, save it in the fridge or freeze it for future use, if this happens to you.
4. As it begins to thicken, turn the mixer on for a very short spurt, then off to check and attain a perfect thickness without clumping.
5. Serve on pies, cakes, specialty drinks or anything else fabulous you can think of!
Children and adults alike will be fighting over the beaters and spatula for the ‘extras’. Enjoy!
I hope you enjoyed this Dessert Recipe on Cooking With Kimberly! Until next time…
P.S. Although I prefer my large Kitchenaid stand mixer, all that is necessary for making homemade whipping cream is a hand mixer, if you don’t have the heavy duty one. I chose to show you this one because it has 7 speeds, which means more control:
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