Prep 10 mins
Cook 0 mins
Just a basic recipe for delicious, homemade whipped cream! Adjust the amount of powdered sugar for your taste.
- Start with bowl and beaters cold!
- In a large bowl, whip cream until stiff peaks are just about to form.
- Beat in vanilla and sugar until stiff peaks form. Do not overbeat!
I used this on a special 4-layer chocolate cake; my friend told me that it wasn't necessary to add sugar or vanilla to the whipped cream at all. Instead, the cake recipe called for mixing a whole bag of toffee pieces into 2 cups of cream for the whipped topping and using that mixture to frost the cake. However, I added the powdered sugar and vanilla anyway, because it sounded good to me. I used just a bit less than called for here. And honestly, the whipped topping lacked flavor, even with the toffee in it. Next time I will use slightly more than the called-for amount of sugar.
What's not to love, it's whipped cream! I'll have to say that I always add the vanilla $ sugar at the beggining and taste the mix to be sure it's at the right sweetness level for what I'm serving it with. If you waited till it was almost whipped you might end up with butter.
I would not recommend this recipe. Upon tasting, I found it wasn't nearly sweet enough for a sweetened whipped cream. So I added an extra tablespoon of sugar, which is twice as much as called for. Then, after tasting it again, added some more. All while trying not to overbeat the cream. I was surprised, as the average rating was a full five stars. (I guess I should have read the actual reviews. I'll be sure to do that from now on.)