Homemade Whipped Cream 3 Ways Classic Homemade Whipped Cream You can put your bowl in the fridge for 15-30 before you make your whipped cream but I have not found that to be necessary. Tip: Be sure not to take your cream out of the fridge until you’re ready to make your whipped cream. As you’ll see below, the directions are the same for each recipe. Today I’m sharing three of my favorite versions of whipped cream: classic, sugar-free (with Stevia) and cinnamon whipped cream. Have fun playing around with flavorings such as maple syrup, lemon extract, orange, lemon or lime zest, cinnamon, nutmeg and even cocoas powder for a chocolatey whipped cream! Or you can add flavorings like icing sugar, vanilla, and sweet spices to take it to the next level of yum! You can make a plain and simple, sugar-free whipped cream just by beating the whipping cream and not adding any extra ingredients. All it is is, well, whipped cream! Start with some heavy whipping cream, beat on high until fluffy, stiff peaks form, serve immediately or store in the refrigerator for up to 3 days. Whipped cream is almost deceptively simple to make from scratch. Plus, guess whose friends and family will be impressed next time you serve them dessert and you tell them the whipped cream is made from scratch? That’s right, yours will! How to Make Homemade Whipped Cream Adding it to desserts can turn even the most humble slice of pie into something decadent and delicious. Homemade whipped cream is a fun treat any time of year. (I’m a bit of a nerd when it comes to creating new things in the kitchen). It’s so exciting to create new flavors and variations like lemon, chocolate, and maple vanilla. Nowadays I have a slight addiction to whipped cream. Growing up I didn’t realize that you could make your own whipped cream until one day I watched my best friend’s grandma make a batch. What’s not to love about this humble treat? It is just what you need to top off a mug of steaming hot chocolate, fresh fruit, or a piece of pie. White, fluffy peaks of slightly sweet homemade whipped cream. Thanks to Katie from Nourishing Simplicity for this great guest post today! You could buy pre-whipped “creams” in the frozen section of the store or in a canister, but when you can have a batch of fresh, real homemade whipped cream ready in 7 minutes or less, why would you even bother?
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