I do not remember the first time I made my own whipped cream because it was a long time ago, but I do remember being very surprised on how quickly it came together. And when I came to the conclusion that it was cheaper and tasted better, it was a no-brainer to me that I should no longer resort to store-bought. It just didn't make sense anymore.
It seems appropriate to share this recipe now that the weather is finally starting to warm up and you should be enjoying some fresh fruits very soon. Try making this whipped cream to dip your fruits. Trust me, you won't turn back to the other stuff.
Homemade Whipped Cream
Yield: Makes about 12 ounces
2 cups whipping cream
1 tablespoon vanilla
2 - 3 tablespoons powdered sugar, to taste
In the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream until soft peaks form. Add the vanilla and powdered sugar, then mix until fully incorporated. Be careful not to over-beat.
Source: Pennies on a Platter
Keeley says
I absoulutely agree! One of the biggest disappointments at a restaurant is being served some type of non-dairy whipped product instead of real whipped cream. I can deal with the stuff out of the can (which is made from real dairy), but nothing beats fresh whipped cream. I prefer it over ice cream with my desserts.
Nicole Fraaza says
How long can you store homemade whip cream in the fridge?
Nikki says
It's best to serve the same day, but should last in the fridge for 1-2 days. I haven't done it myself, but I believe you can also freeze it.
Emily says
Aaron just whipped some of this up the other night.....AFTER he saw he eat a bowl full of strawberries!