Recipe: Whipped Cream and Beyond
There is no comparison between real, homemade whipped cream and the stuff that comes in a can or a plastic tub. Follow these simple instructions for perfect whipped cream every time, and check out my suggestions below to take your whipped cream above and beyond. You’ll never buy the canned stuff again!
HINT: Don’t over beat your cream or you’ll end up with a lumpy, buttery mixture. Stop just as soon as stiff peaks begin to form and cream is holding its shape.
WHIPPED CREAM VARIATIONS
PEPPERMINT WHIPPED CREAM: Eliminate sugar and vanilla from recipe above. Break 3 candy canes into a blender or food processor and crush into a fine powder. Whip cream until stiff peaks appear and fold in candy powder gently before serving.
CHOCOLATE WHIPPED CREAM: Add 1 tablespoon cocoa powder to recipe above. Sift powdered sugar and cocoa powder into soft-peaked cream to avoid lumps. Whip until stiff peaks appear.
STRAWBERRY WHIPPED CREAM: Process fresh strawberries with 1 tablespoon sugar in a blender or food processor until thick and liquid-y. Prepare recipe above, then fold in 4 tablespoons of strawberry puree before serving.
VEGAN COCONUT WHIPPED CREAM: Substitute whipping cream with coconut milk as follows: Chill 2 cans of full-fat coconut milk overnight. Without shaking or turning upside down, remove lids and spoon the thick, top layer into a chilled bowl and whip until soft peaks form. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla, then beat until stiff peaks form.