We definitely have it easier that Rachel did to make whipped cream. Although maybe I’d have better arm muscles if we didn’t have electricity. Either way, if Rachel knew what pumpkin pie was, I’m sure she’d made some whipped cream to go with. Feel free to double the recipe below. It just might take a bigger bowl and a little longer time to whip.
Ingredients
- 1 cup of heavy whipping cream
- 2 Tablespoons of sweetener ( sugar, confectioner’s sugar, powdered monkfruit, honey, or maple syrup)
- 1/2 teaspoon of extract (Vanilla, almond, or peppermint)
- optional stir-ins
Directions
- Place mixer bowl and whisk attachments in the freezer for at least 20 minutes. (I prefer to use my big glass Pyrex bowl and hand mixer whisk.)
- Pour heavy whipping cream, sweetener, and vanilla extract into the bowl and whisk on high until stiff peaks form, about 1 minute. Do not over beat. If you don’t have an electric whisk, you can use a hand whisk. It will just take a little longer to get the peaks to form.
- Serve!
Tips
- 1 cup of heavy whipping cream will make 2 cups of whipped cream
- To go sugar-free or keto, eliminate sweetner or use artificial sweetener, like monkfruit. I’ll often sprinkle in some cinnamon or pumpkin pie seasoning if I’m not adding sugar.
- For stabilized whipped cream that will last longer in the fridge, use 1/4 teaspoon of cream of tarter and confectioner’s sugar to the heavy whipping cream.
- Add 1/4 cup of jam or fruit puree or add 3 Tablespoons of cocoa powder for other whipped cream flavors.