I can't help but remember as a child, standing around my mother as she whipped the cream and sugar together with the electric mixer. It seemed like it took forever, but... then came the best part. My sister and I got to lick the mixer beaters. Oh God, that was so good!
I think that's why I cringe when I look at Cool Whip or really any "whipped cream in a can".
Making it fresh, doesn't take much more time to put together, than it does to retrieve it from the fridge, uncap, shake and squirt... what you hope will even taste remotely like the real thing.
As I've said many times before, there of course is a time and place for everything, so substituting is allowed when time is of the essence. :D
Remember though, if you go to all the trouble to bake a pie or a cake, then take the few extra minutes to make fresh whipped cream. You will NOT regret it!
This is the Key Lime Pie I made last night, after I frosted it with home made whipped cream!!!
Total Time: | Makes: About 2 cups
Ingredients:
- 1 cup heavy cream
- 2 tbsp. confectioners' sugar. (11/2 tbsp. regular granulated sugar can be substituted without any problem too.) TASTE HERE, and adjust the sweetness to your own taste. The amount of sugar I use reflects the sweetness I like.
- 1 teaspoon vanilla extract
In a medium sized mixing bowl, add cream and beat with electric mixer on high until the cream just begins to peak slightly.
Slowly begin to add the sugar, as you beat the mixture at a medium speed now.
Again, slowly add the vanilla, and continue to mix, until the whipped cream begins to form medium peaks. (About 8 + minutes.)
Just finished frosting the cake and then with a spoon, as seen above, made a little bit of a decorative design, with the back of a spoon.
TIP: Be careful not to over beat the whipped cream though. A few moments too much, and it can turn into butter. So keep an eye on the texture as you go. TASTE AS YOU GO!
Now Enjoy!
© 2014 Jayne's Crazy
Kitchen
