Homemade Whipped Cream

I recently decided it was time to bust out some skills I learned in 7th grade Home Economics…homemade whipped cream! The only reason I remember making this one is because I giggled incessantly every time my teacher said “stiff peaks.” Give me a break…I was 12.

And maybe I still giggle.

Anyway, whipped cream from scratch tastes so creamy, rich, and much less processed than store-bought Cool Whip; you will never go back. Plus, it’s only made with 3 ingredients, some arm strength and maybe a little patience. Yes, you can use an electric mixer. But the pain makes it taste even better! It’s just science.

Ingredients
1 cup heavy whipping cream
2 tbsp sugar
1/2 tsp vanilla extract

Instructions
Mix all ingredients in a medium bowl.

Grab yourself a whisk and just whip the hell out of it until stiff peaks (ha) form. This basically means that when you lift the whisk out of the cream, it forms a little mountain peak that does not flop over. This took me about 7 minutes of whipping.

You can also use an electric mixer, which is both quicker and less of a workout.

That’s it! If you don’t use it all right away, store in an airtight container in the fridge for 3-4 days. It’s possible it will keep longer than that, but I honestly don’t know because I’ve always eaten it too quickly to find out…

Add to pie, ice cream, cake, or have my personal favorite of fresh strawberries and cream!