Homemade whipped cream will turn your dessert world upside down. After tasting such thick and ice creamy fluff, you will never be able to enjoy just plain old airy canned whipped cream again.
(I apologize ahead of time.)
That whipped cream is meant to be consumed with a straw. This homemade whipped cream deserves a spoon. A nice, long stem, tiny dessert spoon. The kind of spoon you break out for a special occasion, because anything with homemade whip cream is now a special occasion.
There are 3 ways to make homemade whipped cream
The outcomes are nearly all the same. I suppose it just depends on if you are interested in speed (Blended), looking for a complementary arm work out (Stirred), or feeling like doing a little dancing while you make the whip cream (Shaken).
Other things to note about Homemade Whipped Cream
The cream will double in size when whipped.
It typically keeps well covered in the fridge for 2-3 days.
If it appears to have deflated, just give it a couple good extra whisks to fluff it back up.
We like to make a little extra, and add it to the morning coffee.
Pairs well with camping, strawberries, and babies. 😉
Wishing there was a vegan whipped cream option? Try The Minamalist Baker’s Coconut whipped Cream recipe 🙂