Real Vanilla Bean Whipped Cream

Real Whipped Cream is Unbeatable for Desserts and Just about Everything Else Too

I can't think of anything more delicious than whipped cream. I love that by making it myself I can keep the level of sweetness right where I want it to be. Same goes for the texture whether it be a softer, creamy texture or a thick and fluffy texture that holds its shape. It is just minutes from start to finish so it makes perfect sense.

Ingredients and Tasks

Ingredients

1 pint Heavy Whipping Cream

¼ cup Superfine Sugar (or a bit less if you don’t want it too sweet, or sub date powder)

½ tsp Vanilla Extract or Vanilla Bean Paste (specialty on-line purchase)

Tasks

Using a stand mixer or handheld mixer, place the cream, sugar and vanilla into the mixing bowl. Turn the mixer on medium high and whip together until a medium peak is achieved. It's a good idea to stop the mixer and scrape the sides once or twice during whipping.

Do not over whip. If you over whip, it will still be edible but the whipped cream with become lumpy, or churned and slightly yellow.

After whipping, transfer your whipped cream to a serving dish, cover and refrigerate.

NOTE: Heavy whipping cream is what you will need to purchase. Other milks don’t have the fat content to hold a medium peak when whipped. Also, powdered artificial sweeteners give off a foul taste when substituted for the sugar. It’s best to use just a tablespoon or so of real sugar, raw sugar or date powder to flavor the cream. Then again, if you have a sugar substitute and you don’t mind that taste, please add your sweetener. The amount will differ from what’s noted in my recipe so follow your sweetener's advice.

TIME SAVING TIP: Well, this is about as time saving as it gets unless you purchase a whipped topping from the store. But why? Homemade whipped cream is so fantastic and unforgettable!