Just Baking

There’s nothing like topping off a delectible dessert with whipped topping.  But don’t think that buying frozen whipped cream is the same as homemade - it’s not at all.  Making your own whipped cream is very easy and tastes so much fresher.  And don’t be intimidated by the process - it’s super easy.

You’ll want to use whipping cream as opposed to heavy cream - it has a lighter taste and fluffs up better since it’s not as fattening.  Place the bowl you’ll be whipping the cream up in and the blender beaters in the fridge or freezer to chill.  This ensures the cream stays cool while you’re whipping - you don’t want it to reach room temperature too quickly.

Pour your cold whipping cream in a bowl and begin beating on a slow speed.  I like my cream a little sweeter, so I’ll add some sugar to it at this point.  The rule is for every cup of cream, add a fourth of a cup of granulated sugar.  As you’re bringing air into the liquid, up your speed.  You’ll want to beat for a few minutes when you’re cream is forming and thickening, but don’t beat too much - you’ll turn your cream back into butter.  

After you’re done creaming, if you want to flavor your whipped cream, now is the time to do it.  You can add some cinnamon, lemon or orange zest, or even unsweetened cocoa for a light chocolate flavor.  Sprinkle your flavor on top and then fold into the cream.  Folding is taking your spoon or spatula into the mixture from the sides, taking it down to the bottom and bringing up and onto itself.  It’s okay if it has some streaks in it - you don’t want to stir or mix the whipped cream as this will bring in too much air and ruin it.

Cover the whipped cream if you’re not going to use it right away, and store it in the fridge for up to three days.

If you’re making a dessert, especially if it’s homemade, go that extra step and spend just a few extra minutes making the whipped cream.  It’s the perfect finishing touch to your dessert.