• 1 c organic heavy cream
  • 1 heaping tbsp organic powdered sugar
  • 1/8 tsp madagascar vanilla
  • a pinch of sea salt
Whipped Cream

Funny thing about whipped cream. It's one of those "recipes" that everyone knows how to make, right? But what if you don't? Try looking up a whipped cream recipe on the internet. Lot's of wierd information but not many definative steps and/or recipes.

This is a culmination of my research on making the best whipped cream topping that I could. I don't have a mixer or power beaters so I do this by hand. I take a whisk between my hands and twirl it vigorously for about 3 minutes or so. I know it's done when the whipped cream is fluffy and a big blob of it sticks in the whisk. I probably burn off as many calories making it as I gain by eating it. This recipe makes enough for two people in my opinion. I tend to be generous with my servings.

Don't use fake vanilla in your whipped cream. You might as well buy a can if you want to do that. Also, don't put too much vanilla in there. It tastes alcoholic and nasty if you overdo it. The pinch of salt gives the flavor a really nice extra dynamic and it also seems to make the whipping part go quite a bit faster which is crucial for hand whipping. For something a little different, try adding 1/4 tsp of cocoa powder.

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  1. Add all ingredients to a 2 cup liquid measuring cup.

  2. Vigorously twirl a whisk submerged in the cup between your hands for 3-5 minutes or until the cream is light and fluffy and the whisk nearly stands up on it's own in the cream. OR use a food processor or a mixer with the proper attachment. Careful not to overwhip when you are using an appliance.

This recipe was last updated: 03-27-2006