For the sake of demonstration, I actually used Stevia because it is powdery and it worked well! You could also use granulated sugar if you like, but I believe if you were to make a larger batch you would taste the sugar granules. Powdered sugar: Any powdery sugar will work.

Read more about the difference between heavy cream and whipping cream here. It is recommended to use heavy cream especially if you want to use it for piping, pastry fillings, and toppings. As a result, you can use both interchangeably, but if you have the option, heavy cream will whip better and hold its shape longer than if you make your whipped cream using whipping cream. On the other hand, it seems elsewhere “whipping cream” contains 30% to 35% milk fat, and “heavy whipping cream” contains 36% or more milk fat. In Canada (or at least where I am), you only get “fresh whipping cream,” that’s also referred to as “heavy cream,” and it’s made of 35% milk fat. Whipping cream: I didn’t realize until doing some research that there actually is a difference between heavy cream and whipping cream. You only need three ingredients to make the perfect whipped cream at home! Pipe-able: This whipped cream can also be pipe-able if you want to transfer it to an icing bag to make a lovely garnish for cakes and cupcakes! Win! And if it is not fluffy after 3 days, you can easily whip it again to refresh it. Long-lasting: I’ve kept it in the fridge for 3 days and the taste stayed perfect, and the whipped cream itself maintained its form and fluffiness. TASTY: Oh goodness, there is an actual taste in homemade whipped cream! By using the vanilla bean paste, you see and taste the vanilla, so it’s like having French vanilla ice cream in the form of whipped cream. I really refuse to buy whipped cream again! When you see how easy it is to make, I’m sure you’ll feel the same!įast: It’s honestly so fast to make! It’s only about 5 minutes.ģ ingredients: You only need whipping cream, powdered sugar, and Madagascar bourbon vanilla bean paste to make this whipped cream. Yeah, I wish I had someone convince me years ago. Let’s get uncomfortable in the kitchen and explore our potential! So if you’re ambitious and want to make your own whipped cream, then go get 3 ingredients you probably have, a bowl and a whisk, and get mixing! I’ve gotten plain Greek yogurt (purchasing to make tzatziki sauce is a different story, but I’m referring to eating it on its own, despite the fact I hate the taste of unflavoured plain!), whole wheat pasta, ready-made curry powder, red curry paste… I’m sure there’s even more that I can’t think of on the top of my head right now but yeah! Why do I repeatedly purchase things I’m not happy with? I don’t know! I’ve felt that those ingredients were necessary and, and I was scared to break out of “the norm!”īut that’s what this platform is about. I don’t know why I kept re-purchasing if I wasn’t happy! Trust me, this isn’t the only example. I’ve actually spent years getting both the tub of whipped topping and using the aerosol cans. You notice that they either melt right away, they don’t stay nice and fluffy, and the taste isn’t that great. We’re not totally sure how these are made, but not only that… You get a can of whipped cream or a frozen tub of whipped topping to use as the finishing touch on your favourite pancakes or cupcakes.

Best homemade whipped cream recipe