Homemade Whipped Cream

Homemade Whipped Cream is just one of those things you need to know how to make.  It's simple and SO much yummier than that stuff you buy in the spray can.  It can be substituted for anything that calls for cool whip and you will be amazed at the difference in flavor and quality compared to anything store bought.

First, you need some heavy whipping cream.  Depending on how much whipped cream you need depends on how much heavy whipping cream you add to the bowl.  I'd start with 2 cups or so and you can make another batch if you need more. Seriously...it's that easy.  I have a kitchen aid so I use it when I make whipped cream, but a mixing bowl and a whisk works just fine too.  I find it's a little quicker if you stick the whisk and bowl in the freezer for about half an hour before you start mixing.

Next, add some powdered sugar.  Start with a couple of tablespoons.  You can taste it after you whip it up and add more if you need to.

Then a couple of teaspoons of vanilla.  Or if you want to get all funky you can add 1 teaspoon of vanilla and another teaspoon of your flavoring of choice.  Even some powdered cocoa if you want chocolate whipped cream.  Be creative.  Use your imagination.  You can't mess it up.  I promise!

Turn your mixer on medium speed and let it go until the liquid turns into something that looks like this.  Grab your kids and let them watch and turn it into a science experiment.  (Mom, the reason it does this is because you're mixing air into the liquid at a high rate of speed.  The air gets all incorporated and it turns into whipped cream.)

And if you REALLY want to turn it into a science experiment, let the mixer go until this happens.

Homemade butter.  Cool, huh!  

And the liquid that's left in the bottom is....yep, you guessed it.  Buttermilk.  Which can also be used in all kinds of recipes.