Tuesday Tip: How to Make Whipped Cream

Mhmmmm whipped cream.  If you're like me, you get the store-bought aerosol cans and just eat it straight from the can!  No--you don't--a shame.  Homemade whipped cream is infinitely better (that goes without saying), and it is easy to make although it takes undivided attention because it can go from perfect to ruined in less than 30 seconds.  Plus, you can control the sweetness level.  Just be aware that homemade whipped cream doesn't last very long so please use it within 48 hours of making it!

{Homemade whipped cream!}

{Unlike meringue, when whipped cream, everything MUST be COLD}

{Pour heavy cream in the bottom of a mixing bowl and whip it!  WHIP IT GOOD!}

One Year Ago: Black Bean Brownies (one of my all-time favorites!!!)

Whipped Cream

Makes 2 cups

1 cup heavy cream

2-3 tablespoons powdered sugar (depending on how sweet you want it)

1. Place mixing bowl and beater inthe fridge for 30 minuets before whipping cream.  Everything has to be cold, or it will not whip!
2. Pour heavy cream into mixing bowl.
3. Whip cream on medium-high for 2 minutes.
4. Add powdered sugar.
5. Continue whipping until stiff peaks form, about 3 minutes after adding sugar (but check for yourself!  It goes fast!)
6. Refrigerate and use within 48 hours.

PS--If it gets chunky, then congratulations--you just made butter (yes seriously).  At this point, keep going and make sweet butter (coming at a later date!) or throw it out and start over.  Sorry!

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