What You’ll Need
- 1 cup heavy cream
- 2 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
- Mixing bowl
- Electric mixer or whisk
Instructions
1. Chill your mixing bowl and beaters or whisk in the freezer for 10-15 minutes. This will help the cream whip more easily.
2. Pour the heavy cream into the chilled mixing bowl.
3. Begin mixing the cream on low speed. Gradually increase the speed to medium-high as the cream thickens.
4. Once the cream starts to thicken, add the confectioners’ sugar and vanilla extract.
5. Continue whipping until the cream reaches stiff peaks. This means that when you lift the beaters or whisk, the cream should hold its shape without collapsing.
6. Be careful not to over-whip the cream, as it can quickly turn into butter.
7. Once the whipped cream reaches the desired consistency, stop mixing immediately.
8. Use the homemade whipped cream right away or transfer it to an airtight container and store it in the refrigerator for up to 24 hours.
Tips and Variations
– For a lighter whipped cream, you can substitute half of the heavy cream with half-and-half or whole milk.
– To add flavor variations to your whipped cream, you can incorporate a teaspoon of cocoa powder for a chocolatey twist, a tablespoon of espresso powder for a coffee flavor, or a few drops of your favorite extract such as almond or mint.
– If you prefer a sweeter whipped cream, you can increase the amount of confectioners’ sugar to your taste.
– Remember that homemade whipped cream does not have the same stabilizing effect as whipped cream made with gelatin. Therefore, it is best to use it immediately or shortly after preparing it.
By following these steps, you can easily make homemade whipped cream without gelatin. Enjoy it as a topping on your favorite desserts, in a cup of hot chocolate, or any other way that satisfies your sweet cravings. Happy whipping!