Whipped cream makes a great topping for desserts or for frosting cakes. It’s easy to sweeten and flavor to your own liking. I love adding it to anything and everything. Cakes. Berries. Hot Chocolate…Pie.
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When whipped, one cup of heavy cream will double in volume. Since it doesn’t last very long once whipped, I only whip a small batch at a time.
Use a whisk or electric mixer to whip the cream until light and fluffy. While you can definitely whip heavy cream by hand with a whisk, an electric mixer is so much easier.
Whipped cream can last up to 24 hours in the refrigerator. However, after just a few hours it can begin to separate. Store it in the refrigerator in a strainer set over a bowl. This way the liquid will drain off of the cream.
You can stabilize this fluffy yet delicate cream for frosting by adding 2 tablespoons of nonfat dry milk to the cup of cream before whipping. (A good tip from Fannie Farmer!)
Homemade Whipped Cream
- 1 cup Heavy Whipping Cream
- 2 tsp Vanilla Extract
- 2 tbsp Powdered Sugar
- With an electric mixer, beat together all three ingredients until light and fluffy. Do not over whip, as the cream can quickly turn buttery.
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