Whipped Cream

I love whipped cream. I always remember having it as a kid (I don’t know how those tracks got into the container, Mom, I swear!). Mom always bought the kind that already made and for a time, I did as well. Then I learned how easy it was to make your own.

• Heavy whipping cream
  
• Sugar
  
• Mixer with whisk attachment
  

While a stand mixer is best, a hand mixer works will make the whipped cream too. Put your mixing bowl and attachments into the freezer for ten minutes. It’s easier to whip up the whipping cream when the bowl and attachments are cold. Pour as much whipping cream as you desire into the bowl. A cup of whipping cream makes about two to three cups of whipped cream. Whip the cream on medium. Once the whipping cream starts to fluff up, add the sugar. You only need about 2 tablespoons of sugar per one cup of whipping cream but this depends on the use for the whipped cream. Whip the cream until soft peaks form. This usually takes only a few minutes but could be longer if the bowl isn’t as cold. Test for soft peaks by turning off the mixer and raising the beaters. The cream will have a soft peak, a peak that bends over slightly. It will be similar to the whipped cream you buy at the store.

If you keep whipping the cream you can make butter so be careful to not over whip the cream. Use immediately. Cover any unused portion and store in the refrigerator. It’ll keep for a few days. If it’s out at room temperature too long, it might lose its fluff. You can fluff it back up using the mixer again.