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Whipped cream is created by beating air into full fat whipping cream. This beating process causes the cream to emulsify, producing a thick, fluffy, delectable treat topping!

Unfortunately, in this age of pre-made everything, the tasks of making even simple basics like homemade whipped cream are becoming a lost art. Many people are even under the impression that the average person simply can’t make them–that you have to buy what a factory produced. But whipped cream is actually one of the easiest–and tastiest–things ever!

Homemade Whipped Cream

Equipment

Mixer Method

• a medium mixing bowl or the bowl on a stand mixer
• a hand mixer or a stand mixer with a whisk attachment

Jar Method

• 1 quart size mason jar and lid
• 2 marbles

Ingredients

• 1 cup heavy whipping cream
• 2 tablespoons powdered coconut sugar or 1 teaspoon powdered THM Super Sweet Blend
• 1 teaspoon vanilla extract
• 1 pinch {1/8 teaspoon} salt

Mixer Method

This is the quick and easy method, but you do need the right equipment. If you’d like, you could also mix by hand with a regular whisk, but it will take a bit longer.

1. Pour the cream and sugar into the mixing bowl.
2. Using a hand mixer or a stand mixer with the whisk attachment, beat the whipped cream for 5 to 10 minutes. Stop occasionally and pull up the whisk. If stiff peaks remain, it’s done. If soft peaks gradually sink back in, it needs whipped longer. Be careful not to over whip or you’ll have butter!
3. Once stiff, add in the vanilla and salt and mix until just blended.
4. Store in an airtight container in the fridge.

Jar Method

This is the fun, get the whole family involved method! The marbles are added to the jar to increase friction so the cream whips faster and also so the sound will give you a clue to how close it is to completion.

1. Pour all ingredients and the marbles into the jar. Adjust the lid tightly.
2. Shake, shake, shake! Check every 5 minutes or so. The whipped cream should be thick. You’ll know it’s close when the clacking of the marbles slow down.
3. Store in an airtight container {such as the jar you shook it in} in the fridge.
4. When serving, keep a careful eye out for the marbles!

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Whipped Cream

Real Ratio: 4:0

THM: S

Special Diets: EF, GF, NF, VG

Ingredients

• 1 c. heavy whipping cream
• 2 tbsp. powdered coconut sugar {THM & SF: 1 tsp. Super Sweet Blend}, more or less to taste
• 1 tsp. vanilla extract
• 1 pinch {1/8 tsp.} salt

Instructions

Mixer Method

1. Add the whipping cream and sugar to a medium mixing bowl {if using a hand mixer} or the bowl of a stand mixer {if using a stand mixer, use the whisk attachment}.
2. Mix, checking often by stopping the mixer and lifting the whisk up. If a stiff peak remains in the bowl, the whipped cream is done. If soft peaks that gradually sink back in result, it needs mixed more. Be careful not to over mix or you'll have butter.
3. Once stiff peaks result, whisk in the vanilla and salt just until mixed {should only take a few seconds}.
4. Transfer to an airtight container and store in the refrigerator.

Jar Method

1. Add all ingredients plus 2 clean marbles to a quart size jar. Screw on the lid and tighten.
2. Shake, shake, shake! Get the whole family involved. Check every 5 minutes or so to see if the cream is stiff and ready to use. When the clacking of the marbles slows down, it's getting closer to completion.