Whipped Cream

Who doesn’t like whipped cream?

It is very easy to make, so it is strange that people buy it premade, especially since freshly made is so much better. And, doesn’t have all sorts of fake stuff in it.

Over time, more recipes will be added.

Handheld electric beaters is the easiest way, but a manual beater works well. Using a hand whisk is possible, but I am not responsible if your arm falls off.

It is done when you can lift the beaters out of the mixture and peaks that stand up and the tops bend over a little are left behind. It is known as ‘soft peaks’.

One thing that helps is to use a chilled glass or metal bowl and chilled beaters.

The first recipe is very basic and versatile. It is also easy to adapt. Lower the vanilla extract a little and add a little almond extract, for example. These will mostly call for heavy cream, but sometimes just whipping cream, which is okay if heavy cream is not available, in my opinion.

Bog Standard Whipped Cream

1 cup heavy whipping cream
1 tbsp powdered(or ultrafine sugar) sugar
1 tsp vanilla extract

• Add all ingredients in a chilled bowl
• Using electric or manual beater, mix well moving the beaters around the bowl
• Beat until soft peaks form

This next one is being added for the Cherry Berry Sponge Cake recipe, but is delicious in lots of other things. If you are making two cakes and using this on both, double the recipe, but you will likely have extra.

Freshly squeezed lemon juice is best, but there is no harm in using bottled lemon juice.

Lemon Whipped Cream

3/4 c heavy whipping cream
1 tbsp lemon juice
1 tbsp bakers sugar

• Place the ingredients in a chilled bowl
• Beat with chilled beater until soft peaks form