Tuesday, March 12, 2013

Homemade Whipped Cream

Some Fridays my husband and I go out for dinner.  This past Friday we stayed in and I made supper (Hamburgers, Potatoes & Onions in Foil) and a delicious pumpkin pie.  We both love pumpkin pie and that is the one pie that I can make than never goes to waste.  We eat every last crumb! 

My pumpkin pie recipe is here. 

I can never have pumpkin pie without wanting whipped topping.  Normally I would buy a bowl of that frozen non dairy topping in the grocery store, but true to form... I didn't want to GO TO THE STORE!  (What else is new?)  I also remembered that I had a carton of whipping cream left from making my Ditch the Box Cheesecake.  I haven't made homemade whipped cream a whole lot but I didn't remember there being very much to it.

I didn't really use a recipe.  I whipped some cream, added a couple of small spoons of sugar, enough vanilla to fill the lid from the vanilla bottle, and called her good!  Wow!  Talk about things I will never buy again!  Whipped cream is now added to the list.  This stuff is so delicious you could eat it by the spoonful!  You could probably decrease the amount of sugar you use.  Certainly I don't think it needs much.  What better way to top fruit, homemade pudding, or perfect pancakes than real cream sweetened a bit and whipped to fluffiness!

Here's my basic recipe for making Homemade Whipped Cream AT HOME MY WAY: 

Homemade Whipped Cream
  • 1 cup whipping cream
  • 3 Tablespoons sugar (I used less)
  • 1 teaspoon vanilla
Using a mixer, whip the cream, adding the sugar one spoonful at a time, and vanilla, until peaks form, and the cream holds it shape.
Store in the refrigerator, covered.

No comments:

Post a Comment