This is the first recipe in a new category for Gravel & Dine called ‘How to’. One of the original reasons Tory & I started this blog was to collect all of the recipes that we liked in one place; cooking tips/tricks/instructions for things I find myself always looking up each time seemed like a good idea to include too! ‘How to’ recipes will include instructions on how to make some of the basics like whipped cream, roasted garlic, and hard boiled eggs. It will also include cooking or kitchen hacks such as how to save half an avocado. When Tory or I make a recipe that calls for a ‘How To’, we’ll try to post that first and then link to it. Stay tuned!
Our parents are lactose intolerant so whenever we ate something that called for whipped cream like strawberry shortcake, we always used Cool-Whip. As a result, I have developed a soft spot for the flavor of Cool-Whip and it’s often my go-to for topping desserts. However, for special occasions (when my parents aren’t around of course) I bust out the real stuff. There is something rich, indulgent and just plain special about homemade whipped cream that can take a dessert over the top.
In the next few days, I’ll post the most recent desserts that I’ve made with real whipped cream.
Here’s what you need:
Now as you can see, it only requires two ingredients. Heavy whipping cream and a little sugar. I always use granulated sugar but I’ve seen recipes for powdered sugar too. Of course if you wanted to change up the flavor you could always beat in a little vanilla, strawberry juice (this is REALLY good), cinnamon or basically any flavor your heart desires. In this case, I was going to be using the whipped cream for two different things so didn’t want to flavor it (or make 2 batches).
Whipping cream will go a lot easier for you if you start with really cold bowls and utensils. I used my kitchen aid mixer to mix up cream so I put the bowl and the whisk in the fridge for about an hour before I made the whipped cream.
To make the whipped cream, pour the cream and sugar into a nice chilled bowl and beat with a nice chilled whisk until softly beaten. You want softly beaten cream for spooning onto a dessert like strawberry shortcake. If you are making something where you want to shape the cream, like French Silk Pie, go ahead and beat it just a little longer until soft peaks form. Be careful not to beat it too long unless you’re looking for butter.
The cream I have here is right between the softly beaten and soft peak stage.
I didn’t include times here because it will vary wildly depending on the method used. If you whisk by hand it could take you over five minutes (depending on how vigorously you whisk), with a hand mixer it will be less and as I learned this last time with my kitchen aid it will take hardly any time at all. The important thing is to watch the texture of the cream.
I like to do the ice-cream cone test. You know how the Dairy Queen ice-cream cones always have the little swirl at the top? I pick up my beater and make that same swirl with the cream, if it sinks back into the cream but maintains a bump its softly whipped. If it maintains its shape and doesn’t wilt then it’s at the stiff peak stage.
The whipped cream will keep in your fridge for a few days.
- ½ c heavy cream
- 1 T sugar
- Chill your bowl and whisk in the fridge for at least an hour before whipping the cream.
- Pour cream and sugar into the chilled bowl and beat until softly beaten or until soft peaks form depending on how you want to use the whipped cream.
- Store in the fridge for a few days or put onto your dessert.
- Yield 1 cup
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