Adventures in Everyday Entertaining
Entertaining with food is all about the little touches. Something that can be store-bought but instead is homemade can make all the difference to whatever you are serving. ‘Homemade Staples’ is a series of recipes that include sauces, toppings, doughs, infusions, techniques, etc. that will bring that “extra something special” to your meal.
To me, homemade whipped cream is at the top of the list of must-have staples. Why? IT IS SO EASY! It is just as easy as going to the store and buying artificial whipped topping, and it tastes 20 times better! 🙂
Homemade Whipped Cream
The sugar and vanilla really are by taste. The measurements above will give you a starting point. But you can decrease or increase each of these based on your personal tastes. Also factor in the sweetness of the dessert that this is going to be used with. If the dessert is very sweet you may want to cut back on the sugar so that the topping doesn’t overwhelm the dessert. You can use either a stand-up mixture as shown above, or a regular set of beaters and a medium size bowl. Both work just fine. But note that when using the beaters, it is very important to keep beating consistently throughout the process (after you do a taste test in the beginning). The beating is essential for the air to be worked into the cream, creating the firm whipped texture.
Combine all the ingredients in the bowl. Mix until combined. Then stop the beaters/mixer. At this point do a taste test. This is important to confirm if you have the levels of sugar and vanilla desired.
Once mixture is to desired taste, resume mixing. Continue mixing at medium-high speed until firm peaks form. The mixture will have gone from a liquid to a solid. This will take a few minutes. Once firm peaks (as seen in the image above) are consistent throughout, you have homemade whipped cream!
Final step: Lick the beaters!
Cover and refrigerate at least a 1/2 hour before serving for best results.
Serve with your favorite desserts. Shown below with our Baked Apple Crisp.