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Homemade Whipped Cream
A Chilled (metal) Stand Mixer Bowl
2 Cups Heavy Whipping Cream
4 Tbs Sugar
1/2 tsp vanilla bean paste, optional
Start with a chilled (cold metal) bowl (place your stand mixer bowl in fridge or freezer for at least 15 mins) Add all ingredients to the chilled bowl and using whip/whisk on mixer, whip until stiff peaks start to form (this can take some time, mine takes about 6-8 minutes) Serve immediately, Store any leftovers in an airtight container in fridge for up to 10 hours, and re-whisk for 15 seconds when re-serving if needed. Makes 2 1/2-3 cups whipped cream. This recipe can be reduced by half if a lesser quantity is needed.
"THE KITCHEN" TIP: How to Freeze Whipped Cream... "To my pleasant surprise, I found that whipped cream actually freezes very well. Simply dollop spoonfuls of whipped cream onto a parchment-lined baking sheet. If you're feeling decorative, use a piping tip and pipe little swirls. I did a few different sizes that would work for a mug of hot chocolate or on top of strawberry shortcake.
Pop the whole thing into the freezer until frozen solid, then store in a freezer bag until you need it..."
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Diane Baker: Owner & Creator of Canning and Cooking at Home