It's great to finally have time to cook. Most days now, I want to create something in the kitchen. I made fresh whipped cream for the first time yesterday and will never go back to store bought. I don't use whipped cream often but when I do it'll be this recipe from now on. Whipped up another batch today just to see the magic happen again. Amazing how the heavy cream transforms into a slightly sweet, luscious, thick, cloud pillow. This whipped cream belongs on everything! I'm going to try some in my coffee tomorrow morning. I don't even want to look at the nutrition label. You can freeze it too, while it's still in the carton or after it's been whipped.
1 cup cold, heavy whipping cream
2 tablespoons sugar
1/2 teaspoon Penzey's Mexican vanilla
With an electric hand mixer, blend the ingredients for 5-6 minutes on medium-high. The whipping cream transform from a creamy texture to a thicker, clotted texture. That's when it's time to stop mixing or you'll end up with butter.
The small photo is this thick whipped cream atop chocolate pudding. An excellent combo.
1 cup cold, heavy whipping cream
