Not once do I recall my mother buying a can of whipped cream. She made it from scratch on a pretty regular basis and usually it was consumed at breakfast with yummy crepes or waffles with fresh berries. Even on week days! I have an awesome mom right!?
But with all seriousness, you must know how to make homemade whipped cream, use/eat it, … and never touch that canned stuff again! It’s really quite simple to make and takes less than 5 minutes to form this heavenly goodness.
You can use a electric standing mixer or electric hand mixer to whip the cream. I have limited counter space so I don’t keep my kitchen aid mixer out and just resort to the electric hand mixer for small things like this. Until the cream gets thick, some will spray out of the bowl so to prevent cleaning tiny specks off your counters, walls, and toaster, I suggest draping a cloth over the bowl as you beat the cream (I usually use one that it about ready to head to the hamper).
Who wants a beater!?
Getting to lick the beater was always a fun treat as a kid… that my husband and I still enjoy! 🙂 You won’t want to let a single drop of this yummy goodness go to waste! (I always tap off more of the whipped cream but for the sake of the picture…)
- 1 cup heavy whipping cream
- 3 tablespoons granulated sugar
- Pour whipping cream into a deep mixing bowl and beat with an electric hand mixer on medium speed until it just begins to thicken. Sprinkle in sugar and continue beating until soft peaks from. (Be careful not to over beat and make butter.)
- Serve immediately or place covered in the fridge. (Make ahead 3 hours at most or whipped cream will lose it's volume and stiffness.)