With fall and winter here, along with all the desserts and warm drinks, now is the perfect time to get back to the basics and make homemade whipped cream.
1cupheavy creamor coconut cream, See "Ingredient Notes" for more information about purchasing and using coconut cream.
2-4TBhoneyor pure maple syrup, sucanat, or coconut sugar
1tsppure vanilla extract
Instructions
If you're making coconut whipped cream (dairy-free), place the canned coconut milk or coconut cream in the fridge overnight. If you're making whipped cream with heavy cream, your cream has already been chilling in the fridge--so keep reading :).
Pour the the (cold) cream, sweetener of choice, and vanilla extract in a large bowl. Using a hand-mixer, or a stand-mixer fitted with the whisk attachment, whip the cream on medium-high speed until the cream forms stiff peaks. You'll notice the cream will slowly thicken--the entire process will take several minutes for heavy cream, and about 30-60 seconds for coconut cream. Do not over mix the cream. Homemade whipped cream is best prepared just before serving and should not be stored in the refrigerator for longer than two days--it will go flat. Spoon the homemade whipped cream over your favorite dessert, a bowl of berries or ice cream, or in a warm drink.
If you have time, store the bowl and whisk part(s) in the freezer for 15-20 minutes. This step will help the whipped cream to quickly whip and create extra volume.