Saturday, November 17, 2012

Homemade Whipped Cream


I love homemade whipped cream, so I thought I would pull my step by step tutorial from the vault and taylor it to the season!

Freeze both the bowl and beaters for about 10 minutes for the best, and fastest result.





   

Ingredients:

1-1/2 cups heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract or vanilla bean paste

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Depending on how much you need, you can adjust these measurements accordingly. I also adjust the amount of vanilla according to which kind of pie I'm adding it to, meaning I add more for a few. Always remember though - if you want yours to be really white, you'll want little, to no, vanilla. As you can see above, I had added more into this one.

Beat until still peaks form.

Avoid over beating ; ) 



Cardinal Rule Numero Uno!

Always be sure to either, take the time to eat all whipped cream off the beaters, or share them with someone you love.




Fit your pastry bag (or after I ran out of these...I started using Ziplock Freezer Bags and cut one of the corners, so much cheaper!) and roll sides downward.




Fill bag and smooth all whip cream down toward end.




Pipe whipped cream onto your pie in whatever design you are feeling that day ; )




Move pie around 52 times, and take 78 pictures if you're a freak like me!




If not, then just slice a piece and experience the beauty.

2 comments:

  1. This IS one thing I rarely use from a can. I am a REAL whip cream kind of girl too.

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  2. You are not a freak. I love your pie pics!

    ReplyDelete