How to make homemade whipping cream?!
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla
PREPARATION:
Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks.
Whipping Cream Substitute
http://allrecipes.com/Recipe/Substitute-...
Answers: INGREDIENTS:
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla
PREPARATION:
Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks.
Whipping Cream Substitute
http://allrecipes.com/Recipe/Substitute-...
Whipping cream, sugar and vanilla extract. whip it with a beater until you have the consistency that you like.
First you purchase some heavy cream.
Then you beat it; best with an electric mixer. It is okay to add a little sugar. Do not beat too long or it will turn to butter.
Use heavy cream or 35% whipping cream
Whip with a mixer until stiff peaks form
add a touch of confectioners sugar, fine suger
For great serving - put in a pipping bag
I agree with Angel, but also make sure to chill your mixing bowl and beaters before whipping, it makes a thicker cream
HOMEMADE WHIPPED CREAM
1/2 pt. whipping cream
3 tbsp. sugar
1 tsp. vanilla
Whip cream with mixer. Be careful not to overbeat or else will get too thick like butter. When it begins to thicken, add sugar and vanilla; stir. Refrigerate.
How To Make Whipped Cream
Ingredients:
1/2 pt. whipping cream
3 tbsp. sugar
1 tsp. vanilla
Proceedure:
Put cold cream and flavorings in mixing bowl. Avoid ultra-pasturized cream if possible (see tip below). Try 1-2 teaspoons of vanilla per cup of cream, and 1-2 tablespoons of sugar equivalent. Other extracts or flavorings can be used as well.
With standing mixer with whisk attachment or electric hand mixer, beat cream (you can use a hand whisk; it just will take longer). Start slowly - if you set it on high at first, you'll have cream all over the place. Set the mixer so it goes as fast as possible without splashing.
As cream thickens, turn the speed up. As it gets foamier, start checking for a soft peak, which is what you want. The peak should bend over at the top when you remove the whisk. As it gets close, slow down, because if it goes too far, it will clump and separate (essentially become butter).
If you forget to adjust flavorings, you can still do it at this point. Whipped Cream.
Tips:
Ultra-pasteurized cream is harder to whip, and the texture isn't the same, but it can be done. It helps if you use a metal bowl and everything is cold - put the beaters and bowl in the freezer (but not the cream).
1 cup of heavy cream will yield about 2 cups of whipped cream. After a few hours, it will start to lose volume, but you can mix it up again and it's still good to eat, even after a day or two.
The higher the butterfat content, the better it will whip, as the whipped fat traps the air bubbles.
Refrigerate whipped cream, and anything you make with it (e.g. a frosted cake).
White Chocolate Whipped Cream
Servings: Makes about 1 cup.
Ingredients:
2 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
2 tablespoons plus 1/2 cup chilled whipping cream
Preparation:
Combine chopped white chocolate and 2 tablespoons whipping cream in small metal bowl. Set over small saucepan of simmering water and stir until white chocolate melts and mixture is smooth. Remove bowl from over water. Cool white chocolate mixture 10 minutes. Beat remaining 1/2 cup chilled whipping cream in medium bowl until soft peaks form. Whisk in white chocolate mixture.
(Can be prepared 1 day ahead. Cover and refrigerate.)
hope these help. enjoy.
Whipped Topping
Mix 1/2 Carnation or store brand name Instant Nonfat Dry Milk with 1/2 cup of cold water. Beat to soft peak stage-about 4 minutes at medium-high speed on electric mixer. Add 1/2 teaspoon lemon or vanilla extract and beat 6 to 7 minutes. Add 2 tablespoons sugar and bet 1 min athe same speed. Serve as a topping in place of whipped cream
1 cup whipping/heavy cream
2 tbl sugar
1/2 tea vanilla
In a chilled bowl combine cream, sugar, and vanilla. Beat with chilled beaters of an electric mixer on medium speed till soft peaks form. Soft peaks are peaks that form and curl over when the beaters are lifted.