Once you have homemade whip cream you’ll likely never go back to the whipped cream in a can or tub. A couple nights ago Mr. Q Bee made homemade whip cream with vanilla and a dash of cinnamon – which we subsequently put on grilled strawberries.
1 cup, heavy whipping cream
2 tablespoons powdered sugar
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
Just beat it, beat it, beat it, beat. . .
Everyone wants to eat it!
Or just whip it. . .whip it good!
Now the directions for real . . .Put heavy whipping cream in a large mixing bowl. Using a whisk attachment or mixer, beat the cream until it forms small mountains or as the experts say – “soft peaks”.
Add powdered sugar, vanilla and cinnamon. Keeping beating until you have “stiff peaks”
Serve with any number of things – grilled strawberries, cake, ice cream, espressos or just lick it from the bowl.
Recipe credit: Giada’s Hazelnut and Chocolate Cake with Vanilla Cream
What’s your favorite variation of homemade whipped cream?
Suzanne Greive says
My favorite whipped cream is to whip as normal then add bloomed plain knox gelatin. It gives it that thicker, more substanial whipped cream that holds up in cream puffs, etc.