Homemade whipped cream is, in my opinion, the simplest way to dress up a dessert–not to mention impressing family or guests. Homemade whipped cream is much stiffer than store bought. You can also make it as sweet as you like. We prefer not too sweet so my recipe will reflect that.
Can you over whip cream?
Yes, over-whipped cream is butter. However, my experience has shown people don’t whip their cream enough. It should be stiff enough to hold its shape when scooped. I mix mine in a KitchenAid and wait until the cream is stuck around the inside of the bowl and the trail lines of the whisk don’t go away when I turn it off.
Sweeteners
Sweeteners can be added to the mixer with the cream but don’t overdo it at this point. You can always fold in more later. I use powdered sugar to sweeten my whip cream. Syrups like agave or maple are also good. Luckily, whip cream is sweetened to taste, so after the cream is whipped, fold in a little at a time and taste it!
Why Cream of Tarter
Cream of Tarter is a stabilizer. It doesn’t just help the whipped cream to get a great shape it also helps to maintain its shape. Whipped cream with cream of tarter mixed in will hold its shape in the fridge for days.
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Whipped Cream
Ingredients
1 pint cream
1 tsp. cream of tartar
2 tbsp powdered sugar
1 tsp. vanilla extract
Instructions
Pour cream into mixer with whisk attachment and whisk on high.
Once the cream is beginning to stiffen, add the remaining ingredients and whisk for about 5 minutes or until the whipped cream is stiff.
Serve immediately or store in an airtight container for a week in the fridge.
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