We had a great Thanksgiving and made some awesome recipes. My niece and my cousin BOTH
were shocked that you can make homemade whipped cream instead of Cool Whip or the Canned
Cream. So here it is, the recipe for homemade whipped cream.
Homemade Whipped Cream
1 pint carton of Heavy whipping cream (in the dairy section)
¼ Cup sugar or powder sugar
1 teaspoon Vanilla extract
Add cream to a mixing bowl.
Start mixer on slow and then raise to fast speed.
Mix until cream starts to thicken.
Slowly add the sugar, on slow speed to keep from spraying all over you.
The cream will thicken and start to peak. Mix on high until the cream form soft peaks.
Be careful not to beat too thick, but if this happens add a tablespoon of unwhipped cream.
Be careful if you beat too much it will become butter. (Yes really!)
Add the vanilla extract.
This cream will keep for about one day, but it will separate so don’t add it to your pie until ready to
serve.
Stabilized Whipped Cream
2 ounces of cream cheese, softened.
1 pint carton of Heavy whipping cream (in the dairy section)
¼ Cup powder sugar
1 teaspoon Vanilla extract
In a mixing bowl beat the cream cheese until fluffy. Add cream to a mixing bowl. Start mixer on slow and then raise to fast speed. Mix until cream and cream cheese start to thicken. Slowly add the powdered sugar, slow to keep from getting all over you.
The cream will thicken and start to peak. Mix on high until the cream forms soft peaks. Be careful
not to beat too thick, but if this happens add a tablespoon of unwhipped cream. Add the vanilla
extract.
This cream will keep if you place onto the pie or cream puffs and last about one day.
Chocolate Whipped cream
Add ¼ Cup of unsweetened cocoa powder to the cream after it become almost thickened. You can add to the Stabilized Whipped Cream or the Regular whipped cream. This is especially awesome with fresh raspberries or strawberries and Angel Food Cake.
*Gluten Free as is. Use the stabilized whipped cream in place of Cool Whip in your recipes.
Jan Dairy Keen
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