Tuesday, May 19, 2015

Fresh Whipped Cream

Today I want to talk to you about fresh whipped cream.  The kind you make, at home, with real cream.

I see people reaching for the Cool Whip and the Reddi Wip and I'm like....really? Have you lost your mind?  Are you really going to ruin your desert with that?  I'm not a complete food snob, but have you read the ingredients in these two products?  They aren't good for you.  They are fake. Why do that to yourself?  And maybe, just maybe, you've never thought about making fresh whipped cream yourself.  Well, you can and you should.  It's a game changer.  

We have a friend (no names here) who is a pretty picky eater and when I pull out the fresh whipped cream he gets super fired up. Now, he's not into the berries, he pulls out the Oreos! He scoops those toxic little cream filled cookies into the whipped cream and you'd think he died and gone to heaven.  

Trust me when I tell you that there isn't anything better than fresh whipped cream and fresh berries or pie or cake or even...Oreos.  There just isn't.  If you are having friends and family over for dinner, slice up a bowl of fresh berries and serve fresh whipped cream on the side and watch everyone's face light up. Place a scoop of fresh whipped cream into your coffee.  Yum!

My friends laugh when I say it's super easy (I guess I say that a lot) - but it is.  You can also make it ahead of time so there's no rush at desert time.

Heavy whipping cream (2 cups is plenty to whip up a large bowl) Make sure the cream is cold.
2-3 Tbsp of sugar
1-2 tsp of vanilla

Use a medal bowl and start beating the cream on high to soft peaks.  Add vanilla.  Then add 2 Tbsp of sugar and taste (yum, best part).  If you want it to be a little sweeter, add another Tbsp of sugar and another if it needs it.  Keep beating until stiff peaks form.  Store in a glass or medal container for a couple hours or serve right away.  

Oh sooooo good!