Whipped cream for one
I grew up thinking whipped cream was a mysterious food-like product not to be replicated outside an aerosol can. Imagine my surprise in discovering that all it really takes to make whipped cream is a wrist, a bowl, a whisk and about 5 minutes.
Here’s a fancy, no-equipment-necessary recipe for homemade whipped cream:
1. Combine in a small bowl:
- about a half cup of heavy whipping cream (you don’t need to measure; I’ve never once been distressed by having too much whipped cream, if that even exists)
- half teaspoon or so powdered sugar (a few pinches)
- a drop of vanilla extract (or as little as you can pour in!)
Taste it once you combine everything. Whipping just makes it fluffy, so make sure you like the flavor. Add more sugar if it’s not sweet enough for your liking.
2. Locate whisk and pretend you’re on TV. Every time I attempt whisking like a pro, I always end up tensing my biceps, then I remember this is not the way to sustain whisking and revert to calculated wrist movements. [Cycle repeats because I’m ostensibly uncoordinated.]
3. Remember to breathe.
Your mixture will start out like this:;)
Miraculously thickening into something like this:;)
And then, seconds later, become this:;)
the blueberry butter took a bit longer…Ta-daa! Eat fancy-pants whipped cream with triumphant smirk (and white-dotted nose from licking the bowl).
Dairy, Gluten-Free Desserts, Recipes
Reader Comments (7)
Absolutely beautiful!
It never occurred to me to make whipped cream A) For myself or B) Without hauling out the electric mixer! I have been missing out!
I thought the same thing too about whipped cream until the day I went to a friends house and we had a dessert with the most delicious whipped cream on top. I had to know what brand she had gotten. Then she told me that she made it. I sorta felt dumb at that moment. Duh! Why didn't I know you could make it yourself!
I found this wonderful concoction last summer when the peaches where in abundance. I make mine in my Kitchen Aid, and can only make it on special occasions or I would make it everyday. If you are expecting something that you have had at the store - FORGET IT - this is 100 times better. Glad to see that someone else loves homemade whipped cream as much as I do.
keep whipping and you'll have homemade butter!
I always make my whipped cream in a canning jar. Put the ingredients in the jar and shake away. It can turn to butter if you don't pay attention as my nine year old found out. :) You have to use a jar about twice the amount of the cream so there is space for it to move around, but a jelly jar would be perfect for one.
What a great idea, Tara! Thanks for the tip and idea!