Aug 19, 2020
Fresh, homemade whipped cream is so easy to make, versatile and infinitely more healthful than store-bought brands that can be full of corn syrup, carrageenan and hydrogenated oils, xanthan and guar gums.
I have fond memories of whipping up this recipe with my sisters, we did it by hand, and would take turns whisking as our arms tired. Our father was a disciplined, healthful eater, and for his birthday he loved nothing better than a big bowl of plump, juicy blueberries, topped with homemade, freshly whipped, unsweetened cream. For my birthday I loved it atop a homemade chocolate pudding pie, and my youngest sister liked hers over ice cream.
You can certainly add your favorite sweetener, confectioner’s sugar, honey or maple syrup; and flavoring options are endless. We have always made ours with a fragrant, high quality vanilla extract, which technically makes it a Crème Chantilly or French Chantilly Cream, and we chilled our mixing bowl and whisk (or beaters) in the freezer for at least 30 minutes before we began.
Yield: Makes 1 Quart
1 ½ cups cold heavy whipping cream 1 teaspoon pure vanilla extract
Pour the cream and vanilla extract into a cold mixing bowl. Using an electric mixer fitted with a whisk attachment beat on high speed until medium to stiff peaks form, about 3 to 4 minutes. Be careful not to over-mix. Serve immediately.
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