I impulse bought some strawberries today. And needed whipped cream to go with them (duh). Did you know that the first 4 ingredients of cool whip are water, hydrogenated vegetable oil, high fructose corn syrup, and corn syrup. The fifth ingredient is skim milk. Really!?
After a frantic call to Darcy (“what do I need to make whipped cream!? AHH!!!”) I went back to the dairy section, and found heavy whipping cream. Ingredients: Heavy cream. Praise be. That’s more like it.
First, put your bowl and the beaters (either a metal whisk or the whisk attachment to your mixer) into the freezer. Leave them for 10 to 15 minutes.
When they’re good and cold, pour 1 cup heavy cream into the bowl, and get whisking. You can do this by hand, with nothing more than a metal whisk, some iron will, and a sacrificial shoulder (just keep reminding it that it’s worth the cause). I started this way, and then switched to the hand-held mixer. More power to you, though, if you want to whisk by hand. You’ll be my hero.
If you’re using a hand-held or a stand mixer, start it on the lowest setting, and as the cream stiffens, raise the speed. Once it looks like whipped cream, it’s done! Mix it any longer, and it will become more and more like butter.
Add 1 Tbs. powdered sugar and 1/2 tsp. vanilla. Whisk to incorporate.
The abridged version:
In a chilled bowl, whisk 1 cup of heavy cream until it turns thick. Do not over-whisk.
When it is the proper consistency, add 1 Tbs. powdered sugar and 1/2 tsp vanilla. Incorporate with whisk. Serve immediately or refridgerate.