It is sad that for most of my life I fully believed that Cool Whip was whipped cream. I even believed the stuff in the can was whipped cream. But I am hear to tell you, that stuff ain’t whipped cream.
Since switching to eating almost all whole foods and making things from scratch I have also been gradually embracing the world of “full fat” foods. After years of believing that low fat was best I am realizing that low fat means the fat was replaced with God knows what to make it still taste palatable.
The awesome thing with full fat is that it tastes so amazing you usually consume less of it because it is so satisfying. Although that is definitely NOT the case with homemade whipped cream (or homemade ice cream for that matter). You will find reasons to leave far too much on the beaters and spatula and bowl and then pile it high on whatever you are topping. You will also pray that anything you lick off beaters, spatulas and bowls is not real food and therefore does not contain any calories. Oh please let it be so.
So a monkey could make homemade whipping cream. Honestly it is ridiculously easy. And once you discover how easy and glorious it is you will never buy that stuff in the tub again. Promise.
Homemade Whipped Cream
1/2 pint container of heavy whipping cream
1 T. sugar
a splash of vanilla
Put in a bowl and beat until stiff peaks form. Lick beaters, spatulas and bowls to make sure it tastes good. Taste a few more times with a spoon to make sure.
Tonight I used mine to put on top of some delicious blueberry crisp I made. THAT recipe is coming tomorrow. See how domestic I am?
What do you love this week? Simply write a post about anything you love, link up the URL below and hop around visiting other participants. It would be most awesome if you would link back to our carnival and if you need any other tips check out the Things I Love Thursday guidelines.