My very favorite part of Thanksgiving dinner has always been the pumpkin pie. When I was a kid I’d get a huge slice of pie and cover the entire piece with Cool Whip. It wasn’t until a few years ago that I discovered real whipped cream. Not the stuff out of the can – the real stuff. The kind you have to whip yourself. And I was hooked.
Homemade whipped cream is really easy to make, takes just a few seconds to whip up, and tastes SO MUCH better than anything you can buy at the store. Best of all, you don’t need any special equipment to make homemade whipped cream. You can use a stand mixer, hand mixer, or even the whisk attachment on your immersion blender. You can even use an old fashioned hand whisk!
Homemade Whipped Cream
1 Cup heavy whipping cream
2 Tablespoons sugar
1 Teaspoon vanilla extract
Start by chilling your mixing bowl and beater by either sticking them in the freezer for a few minutes or sticking them outside if you live in a cold climate. (Cream whips up better if you work with cold tools).
While the bowl and beater are outside, measure out your cream, sugar and vanilla.
Bring the mixing bowl in and, working quickly, add the cream to the bowl and begin beating it on a medium to high setting. Beat the cream until it starts to stiffen up, and forms a peak when you pull the beater out. Once the cream is stiff, add the sugar and vanilla and beat for a few seconds more. (I always add the sugar and vanilla last. That way, if I accidentally over beat the cream, turning it into homemade butter, at least it’s not wasted!).
Whipped cream is best when used immediately after whipping, so wait to whip it until you are ready to serve your dessert.