Whipped Cream

Whipped Cream is so easy to do and at first I had a hard time trying to figure out how to make it. All you really need to know is work cold and pay attention. What I mean by this is that you need the cream, mixing bowl, and electric mixer beaters to be chilled. The trick I use is place them in the freezer 15 minutes prior to making my whipped cream. This makes everything easier to work with.

The other thing is how long you beat the cream for. You should always keep an eye on it but I find that it takes close to 5 minutes but no more than that. After 5 minutes I run into an over beaten whipping cream and it gets ruined.

If you really over beat it, it is ok because did you know that if you keep going eventually you get butter? Well now you know.

Ingredients:
2 cups (1 pint) Heavy Whipping Cream
5 tbsp confectioner's sugar (aka-powdered sugar)

Step 1: Place bowl, beaters, and heavy whipping cream into the freezer to chill for 15 minutes.

Step 2: Pour heavy whipping cream into bowl and beat on high speed for about 2 minutes.

Step 3: After about 2 minutes the cream will start to thicken and now you can add the confectioner's sugar. How much sugar you add is up to you but I find that 5 tbsp is sweet enough for me.

Step 4: Beat for another 2-3 minutes or until it forms stiff peaks. 

Done-Enjoy with strawberries, pie, or even use as frosting. 😊