Basic Whipped Cream Recipe

Nothing tastes better than real whipped cream, it makes an every day dessert extra special. Here’s a good basic whipped cream recipe, the powdered sugar helps act as whipped cream stabilizer so it doesn’t separate as easily.

watkins vanillaIngredients:

1 cup/240 mL heavy whipping cream
2 to 4 tbsp/30 to 60 mL powdered sugar, or icing sugar (depending on sweetness desired)
1 tsp/5 mL Original Double Strength Vanilla Extract

Directions: Chill the small bowl and beaters of an electric mixer. Beat the cream in chilled bowl until it begins to thicken. Add the powdered sugar and vanilla and beat until stiff. Use promptly, refrigerate or freeze any left overs. Makes about 2 cups whipped cream topping.

Tips from the kitchen:

  • In a hurry? Place the bowl, beaters and cream in the freezer until well chilled. Cream whips faster when it’s icy cold.
  • Use a small deep, bowl for best results.
  • You can easily make whipped cream with a wire whisk or a hand mixer as well.
  • Want to make it ahead? Prepare whip cream as directed above, then pipe or drop dollops of whipped cream on a plastic wrap, parchment or wax paper covered cookie sheet. Place in freezer, once frozen store in a tightly sealed container in a single layer or with plastic or paper between layers. It keeps in the freezer well for several months. Arrange on your dessert 20 -30 minutes before serving. Make small dollops to serve on your hot chocolate or fancy coffees. The frozen cream is great for cooling off your kids hot chocolate.
  • Flavor your cream with other extracts and flavors, to compliment your dessert or hot beverage. Watkins offers you a wide variety of unique fruit and nut flavors to choose from. You can choose from organic vanilla extract, all-natural pure extracts, 20 different gourmet extracts and flavors or clear vanilla to keep your cream white.
  • For diabetics, omit the powdered sugar, it tastes great with out it.
  • Don’t over beat the cream, other wise it will turn into butter! Once it’s stiff enough to hold it’s shape, stop beating.
  • Make colored whipped cream by adding a drop or two of food coloring. Opt for a light tint, rather than try to get a deep shade.

Two tablespoons of whipped cream contains about 55 calories and 6 g fat however, I think it’s better for you than those highly processed artificial toppings and it certainly tastes way better!

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