Last Christmas we made it a Sunday tradition to have homemade cocoa topped with honey whipped cream that the kids helped make. When the cream starts to thicken slightly, add powdered sugar to it. Beat the beat cream on low speed for 1-2 minutes. You want this whipped cream to be a bit soft, so don’t whisk it too far. Begin whisking from side to side until the whipping cream starts forming slight peaks. That’s what my mom always used, and it works great! But I like looking for ways to swap out honey for sugar and I’m so glad I tried it in this homemade whipped cream recipe! Its not quite as sweet as my mom’s was but you know what, I like it that way! You’re almost always going to be putting on top of something that’s already sweet anyway. Whipped Cream Ingredients 1 Cup Heavy cream 1/4 Cup Powdered sugar/ confectioners sugar 2 teaspoon Nonfat instant milk powder 1 teaspoon Vanilla extract (. Whisk cream Add heavy whipping cream to the chilled bowl. Add the white granulated sugar and vanilla extract to the whipping cream. Add dry ingredients to wet ingredients and mix only until just combined, do not overmix. In a large mixing bowl, whisk egg, cream, milk, sugar, and vanilla until well combined. Add yogurt and vanilla extract and whisk until smooth and hard peaks form. Then, turn mixer to high speed and beat for 3-4 minutes until stiff peaks JUST begin to form. It should remain fresh for about 2-3 days. Use immediately or store covered with plastic wrap in refrigerator. Attach to electric mixer and beat on medium high for several minutes until peaks form. Start mixing (with a hand held mixer or stand mixer) at medium speed for a few seconds until the ingredients are combined. Add heavy whipping cream, powdered sugar, and vanilla extract to the bowl. So usually you would use granulated sugar in whipped cream. In a medium bowl, combine flour, baking powder, baking soda, salt. In a mixing bowl with whisk attachment, whip heavy cream with sugar on medium high speed until soft peaks form, about 3 minutes. Just place the bowl in the fridge or freezer for 15-20 minutes before starting to whip your cream. It was “her thing” and she made it every chance she got! Homemade whipped cream is so much lighter, fluffier and just more fresh tasking than cool whip and much better for you than the stuff in a can! (I don’t know if you can call whipped cream healthy but I think can say its healthier, right?)
My mom has been making homemade whipped cream since I was a little girl.