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Homemade Whipped Cream- Things I Love Thursday

TILT  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.

whipped cream

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.

Comments

  1. Oh my goodness! I have to figure out something to make to put that on! Yummy!

  2. I loved cool whip as a kid, but now I know better. I make homemade whipped cream ALL the time — love it on top of whole wheat pancakes with strawberries (or bananas). I just add a splash of vanilla — I actually find it plenty sweet without the sugar. All I need is the fat.
    Betsy (Eco-novice) recently posted…The Perfect Childs CupMy Profile

  3. I’m all about the full fat. That’s why I only like real ice cream! :) I’ll have to give this easy recipe a try!

  4. OH yummmm…..can’t wait for the blueberry crisp recipe!

  5. Okay, I can do this. And I am not a monkey. Just to clarify.
    Mary @ Giving Up on Perfect recently posted…Monday Morning Mmmm- Pink Lemonade CakeMy Profile

  6. Most of my life I believed the same thing. So good we discovered the error of our ways.
    Debbi Does Dinner Healthy recently posted…Buffalo Chicken Stuffed ShellsMy Profile

  7. Mmm…homemade whipped cream is the BEST! I can’t even stand the thought of eating cool whip any more. Have you ever read the ingredient list? Very icky!

    Thanks for hosting Things I Love Thursday! -Mindy
    Mindy @ The Purposed Heart recently posted…Homemade “Magic” ShellMy Profile

  8. One of my favorite summer time desserts is fresh fruit piled high with homemade whipped cream. And any fat/calories in the cream is completely counteracted by the fruit, making it {IMO} a healthy and delicious dessert.
    Sarah @ Loved Like the Church recently posted…Traveling Alone- Pregnant- With Two Small Children – Try New AdventuresMy Profile

  9. Oh that looks yummy…and I think even I could handle the recipe. THANKS for sharing! And now, for your blueberry crisp recipe. I can hardly wait!
    CIndy :)
    Cindy Bultema recently posted…Summer Family Fun A to Z StyleMy Profile

  10. Mmmm, homemade whipped cream sounds heavenly! I’ve been meaning to get that attachment for my Kitchen Aid- maybe whipped cream for summer treats is just the right reason.

  11. My brother in law made homemade whipped cream this past weekend and added a splash of amaretto. Talk about indulgent!
    Wendy (The Local Cook) recently posted…Spring Pasta with Greens and ChickpeasMy Profile

  12. Oh yeah. Nothing like it. I grew up on that stuff, and when I got married, my hubby had NEVER had it. He thought Cool Whip was whipped cream. Um. NO.
    Musings of a Housewife recently posted…Strawberry Farm TourMy Profile

  13. a whipped cream tip: you can chill the bowl and beaters in the freezer for an even smoother, more delectable consistency.

  14. Thanks! :)

    I appreciate you hosting this each week.

    Enjoy your weekend!
    LaVonne recently posted…Happy Memorial Day!My Profile

  15. I linked up about our first event where the kids made homemade butter. No recipe though as it was just muscle and heavy whipping cream!

    Enjoy!
    Theresa recently posted…Our first event!My Profile

  16. Jill,

    Sorry about the multiple and goofed posting of “I Can’t Believe It’s Not Bean Fudge”. I had 2 links merged together and had my “assistant” try again and the same mistake happened again.

    We added Caramel Nut Buttery Popcorn successfully :-). Feel free to correct the links or delete items as you see fit. Here is the correct link for the fudge. http://wholenewmom.com/recipes/silky-smooth-bean-fudge/. I may just go ahead and post it next time :-).

    Thanks for hosting!
    Adrienne @ Whole New Mom recently posted…HOW ABOUT A FREE COOKBOOK!My Profile

  17. LOVE homemade whipped cream! But I do have to confess that I keep a can of Redi-Whip (at least there’s real cream in it?) around for whipped cream *emergencies.* :) No Cool Whip though – I did grow up on that and the powdered stuff called Dream Whip or something like that. Thanks for hosting!
    Lisa @ Stop and Smell the Chocolates recently posted…Miss MeMy Profile

  18. If you really want this to come out great you need to use a metal mixing bowl. The inulation provided by a plastic bowl slows down the process so it never forms as well. Alowing the bowl and beaters to chili in the frezzer for a few minutes before mixing will really improve the process. Also the more homogenized the cream the harder it is to form. Where I live all you can get is the ‘Ultra-Homogenized” which is a pain. Regular homogenized would be easier to work with, or I wouldn’t mind at all to get non-homogenized.

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