Enjoy this easy whipped cream on top of a slice of pumpkin pie or a hot cup of Irish Coffee. Customize it with vanilla, almond, or mocha extracts and alter the sweetness to fit your taste or recipe.
What Cream to Use
Heavy cream, or heavy whipping cream, has more than 30% fat and is the best choice for making whipped cream. It will stand up in peaks and hold up for several hours without melting or losing its shape when piped on top of pies or cakes. I have found that containers labeled simply “whipping cream” sometimes have lower milk fat and will make a runnier whipped cream, so look for the word “heavy” on the carton if you’re wanting a stiffer result.
How to Make Whipped Cream
Make with a Mixer: Always start with very cold cream and a chilled bowl. The colder the cream is the quicker it will whip. With just 2 simple steps you’ll have it whipped up in a jiffy when using an electric mixer. If using a stand mixer, be attentive! Over beating will turn the cream from fluffy peaks to lumpy butter in a matter of seconds if you’re not careful.
No Mixer? No Problem!
You can make whipped cream without a mixer by whisking or even by shaking in a jar! To make whipped cream by whisking can take up to 10 mins or more, so stretch those arms and get a good workout in making whipped cream by hand! Making whipped cream in a jar is a simple activity that can involve the kids too. Pass it around, giving everyone a turn while you introduce them to the magic of food chemistry. Be sure to loosen the lid every so often to release the vacuum pressure that will build as bubbles form!
Try on Top These Desserts
Easy Pecan Pie – deliciously gooey & rich! Praline Pumpkin Pie – perfect texture & texture combination! Banana Cream Pie old-fashioned pie made from scratch Pumpkin Pie – staple of autumn Ultimate Coconut Cream Pie – deliciously fluffy & loaded with coconut!
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