The first time I wanted to make homemade whipped cream I called my mother, of course. I asked her how to make it. On the other end of the phone I heard a small warm chuckle and then she said, “Gina, whipped cream is one of the easiest things in the world to make.” And as usual she was right. I’m not sure why whipping cream is so intimidating to try, but it is. It’s only once you’ve done it that you realize how simple it is and revel in the fact that something so effortless is soooo delicious. Have you ever seen anyone perk up when they hear that someone is making fresh or homemade whipping cream? It is really quite funny how excited they become. All my kids are whipping cream fans. My youngest prefers hers ‘in a bowl please mommy, alone.’ My grandmother used to drink whipping cream out of the carton and I still get great pleasure in watching my mom eat small spoonful after small spoonful until it’s gone. Rumor has it that it doesn’t count if you eat it that way!
I think what I love most about whipping cream is its simplicity. It is a kitchen basic, a staple, and so versatile. It can be used on ice cream, hot chocolate, cakes or incorporated into sauces adding a creaminess to a savory dish . It’s a a small ingredient that delivers such bold dimension to anything it’s added to. I encourage you to give it a try and leave me a comment letting me know how it worked out for you!
- 1 cup heavy whipping cream
- 1 tbsp sugar
Pour heavy cream in a bowl. Beat on med/high for 1 mins. Add sugar. Beat for another 2 mins on med/high or until firm peaks are formed. Serve immediately or cover with plastic wrap and refrigerate for up to 1 day. If any liquid forms re-whip until incorporated before serving.