How to Make Homemade Whipped Cream
The first things first, gather your ingredients and tools:
- Electric mixer
- Mixing bowl
- Organic heavy whipping cream
- Pure maple syrup
- Pure ground vanilla
- Start with cold organic heavy cream. Cold cream creates the lightest whipped cream. The colder the cream, the easier and more successful it will whip. If you’re ambitious, try chilling the mixing bowl and whisk attachment in the refrigerator for 30 minutes or the freezer for 15 minutes.
- Whip the heavy cream, maple syrup, and ground vanilla together on medium-high speed. High speeds can easily overdue your whip, and low speeds will not aerate the cream enough.
- Don’t walk away! Over-mixed whipped cream happens fast! Soft whipped cream has a billowy and smooth texture. Stand by your mixer so you know when it’s ready.
- Look for medium peaks. Don’t be afraid to stop the mixer and check the consistency of the whipped cream as you go. Medium peaks occur when you lift the beaters or whisk from the bowl, and a semi-sturdy peak should form on them. The peak will slightly droop down, but not lose its shape entirely.
Depending on your application, there are so many fun additions to enhance your presentation! This includes grating dark chocolate on top, adding a sprinkle of cinnamon for flare, or going wild with fun colors like butterfly pea powder or raspberry powder. Have fun, and allow that hot chocolate or pie serving to be one they are sure to remember!