Whipped Cream

P1010984If you are used to always using Cool Whip for a topping on desserts instead of real whipped cream, you are missing out on a real treat.

It was not until a few years ago that I had that “light- bulb in the brain” moment when i realized I could be making my own whipped cream instead of grabbing it out of the store freezer.

Once again, I was simply relying on a packaged food because it was just what I was used to doing.

Now, I almost always make my own whipped cream, and it’s so EASY! It’s just 2 ingredients, and it is SO SO SO much better! It’s much thicker, much creamier, and much richer!

The ratio is 1 Tbs. sugar per 1/2 cup of heavy whipping cream. So, it is very easy to halve or double the basic recipe depending on how much you need.

For 1 typical recipe, the amounts are as follows:

1 cup heavy whipping cream

2 Tbs. sugar


Whisk in large, chilled mixing bowl until stiff peaks form. (this means that when you lift your whisk out of the cream, the ‘peaks’ will stay in position, and not fall over) It should be thick and no longer runny. Store in a covered container until ready to serve.



2 thoughts on “Whipped Cream

  1. […] Whipped Cream: […]

  2. […] top it off, serve with some fresh whipped cream on […]

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