When I was growing up, one of the things my mother insisted upon was that we never use canned or packaged whipped cream. When we wanted a light dipping for strawberries or a fluffy icing for cake, Mom whipped up a fresh batch of cream. I guess I was spoiled; I could never get used to the taste of store-bought whipped cream.
Not only does the homemade version taste better but you can control the amount of fat and sugar that goes into it. Give it a try!
1. Chill bowl and whisk attachment for stand mixer. Temperature affects the structure of air bubbles, fat globules and the time it takes to whip. In other words, whipped cream is delicate and sensitive to heat. Using chilled instruments ensures maximum fluffiness of whipped cream.
2. Whip light cream until soft peaks form, about 3 minutes. Of course, the amount of whipped cream you want will depend on the amount of light cream you use. Try using 1 cup of light cream with 2 teaspoons powdered sugar and 1 teaspoon vanilla.
3. Add 2 teaspoons powdered sugar and 1 teaspoon vanilla, beating until stiff peaks, about 4 minutes. If you keep beating beyond stiff peaks, the cream will break and start to turn into butter. You can add more or less sugar and vanilla, to taste. This particular recipe results in a lightly-flavored and light-on-your-diet whipped cream!
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