My wife and I are about to head out to the bar, but I wanted to make sure to post something today. Unfortunately, I’m going to pictures up tomorrow (Which means this post will reappear, tomorrow).
Whipped cream is great, and it’s really easy to make yourself. In fact, I think home made whipped cream is a ton better than from a tub or from a can.
First, you need a big bowl and it needs to be cold. Preferably, your beaters (or whisk) need to be cold, too.
Once you have your bowl cold, put a tablespoon of powdered sugar into a bowl, then pour a cup of heavy cream into the bowl. It must be powdered sugar, because regular sugar is too coarse and won’t dissolve as well. Stir the cream to mix in the sugar, then start beating.
At this point, if you have an electric mixer, the process will go pretty quickly. Make sure you are using the whisk beaters, as they allow more air to incorporate into the cream. I chose to beat the cream by hand, so it took about 5-7 minutes. You are looking for a thick consistency, to the point where the cream just starts to stand on the whisk.
However, a word of caution–don’t beat the cream too much, or else you’ll end up with butter. Once you have whipped cream, serve it immediately or put in the fridge to serve quickly. I’ve never tried to keep the whipped cream longer than a few minutes, but it should be pretty stable for at least a few hours. I’d be leery of leaving it much longer, lest it start to break down and separate.
