Make Whipped Cream from Scratch, It’s Easy
Canned whipped cream doesn’t even compare to freshly whipped cream. It’s so easy to make, and in my opinion, the best way to top off my favorite dessert—key lime pie. Really, the only mistake you can make is over beating it and turning your cream into butter. When making whipped cream, it’s important that your cream is very cold so that it whips properly. If you have the time, it’s even better if you place the whisk and mixer bowl in the freezer for a few minutes before making it.
- 1/2 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 1 pint heavy whipping cream
Add all of the ingredients to the bowl of a stand mixer fitted with a whisk attachment. Turn the mixer to a low speed and whip until it’s slightly thickened, then turn up the speed until soft peaks form. Alternatively, you can use a hand mixer, or simply use your own manpower with a balloon whisk.
Ready to make dessert? Try one of these recipes: