I know I know I am making a post about homemade whipped cream. You may be asking why can’t you just buy a can of Ready Whip. Well, I will tell you why…it is just better. If you haven’t had homemade whipped cream you are missing out and you need to make some ASAP!
My Mom has been making this homemade whipped cream at every holiday to go with my Grandma’s pies and it is just delicious. And it goes great with other desserts too…brownie sundaes, sundaes, and my personal favorite…strawberry shortcake!
Now that I am throwing my own parties and get togethers I am making this whipped cream too…it isn’t that difficult but it makes all the difference. (It is also a good trick if you bought a pie or dessert and want to make it look more homemade. HA!)
In fact, I love this homemade whipped cream so much that I judge ice cream places by their whipped cream. I am serious. Call me crazy but once you start making your own whipped cream you will too. It is the difference between a good ice cream place and a FABULOUS ice cream place.
To make the whipped cream just pour the heavy whipping cream, a tablespoon of confectioners sugar and a teaspoon of vanilla into a bowl (or the bowl of your stand mixer). Then you whip the ingredients for about 2 to 3 minutes until small peaks form (see picture below). If you have a stand mixer, make sure to use the whisk attachment and beat on medium high speed. And voila! Your homemade whipped cream is ready to go!
And since St Patrick’s Day is around the corner I also included a Saint Patrick’s Day (aka adult) friendly whipped cream for you below!
- 1 pint (16 oz) of whipping cream
- 1 tablespoon of confectioners sugar
- 1 teaspoon of vanilla
- Whip ingredients together in blender for 2 to 3 minutes.
- If you are using a stand mixer make sure to use the whisk attachment and mix on medium high speed (although I would start at a slower setting for a few seconds to make sure the cream does not splash out of the bowl!).
- This makes 18 to 20 heaping spoonfuls (we are talking about using a serving spoon for this one folks...no measly whipped cream servings in my house!). If this is too much you can easily halve this recipe.
- You can also swap out the vanilla extract for almond extract or a liquor like Amaretto...which is very tasty if I do say so myself!
- 1 pint (16 oz) of whipping cream
- 2 to 4 TBS of Baileys liquor (depending on how boozy you want your whipped cream to be)
- 1 TBS of confectioners sugar (optional)
- 2 to 4 pinches of fleur de sel (optional)
- Whip together ingredients in the blender.
- If you are using a stand mixer make sure to use the whisk attachment and mix on medium high speed (although I would start at a slower setting for a few seconds to make sure the cream does not splash out of the bowl!).
- This makes 18 to 20 heaping spoonfuls (we are talking about using a serving spoon for this one folks...no measly whipped cream servings in my house!). If this is too much you can easily halve this recipe.
