Fresh Un-cool Hwhip
5 Mar
We interrupt our regular programming to bring you this video clip.
Ok. That was fun! Now back to business. I loveee fresh whipped cream. After you’ve tasted how good it is, you probably won’t buy the frozen stuff again! The general rule to follow for this recipe is, for every 1 cup of heavy/whipping cream, add 1 tablespoon of sugar and 1 teaspoon of vanilla extract. That is easy to remember, right?
Ingredients:
1 cup of whipping cream (or heavy cream)
1 tablespoon of sugar (powdered sugar if you are making it for cake)
1 teaspoon of vanilla
Hand held mixer or stand mixer
Procedure:
1. Place mixing equipment (bowl, whisks) in the fridge for about 20 minutes. (If you need to do it quickly, place it in the freezer for about 10 minutes.) Having the equipment at a cold temperature whips the cream a lot better.
2. After you’ve taken equipment out of the fridge, add cream and whip at medium speed, for about 3 minutes.
3. While the machine is still going, add sugar and vanilla. Beat for about another 4 minutes. Bubbles will form and it will be very runny during this process. Continue beating until stiff peaks form.
You can also add food coloring for extra fun! 
You can virtually use this on any kind of fruit, pie, or even on top of your favorite cake, pie, or even hot chocolate! It can also be kept in the freezer for about a couple of weeks.
What are some of your favorite things to eat with fresh whipped cream?
