If you’ve never made real whipped cream before, you’ll be surprised at how easy it is. Knowing it isn’t full of the rotten ingredients that Cool Whip has will make you feel great, too. (Trans fats, high fructose corn syrup, food additives, etc.) Besides, it tastes much better, as all real foods do! The easiest way is to use a Bosch mixer. Pour in real cream (raw cream is best, but especially avoid ultra-pasteurized), and whip until it starts to thicken. Add organic vanilla and a little powdered sugar (the only not-good ingredient), and whip more until it’s the right consistency. It takes about 5 minutes total. If you have a regular mixer it will work fine, but will take longer…10 minutes or so? To make it go a little faster, use chilled bowls and/or beaters. ***Do not over-whip or it becomes butter. Trust me. Get it just to where it is nice and whipped, and turn the mixer off. Amounts:
- I haven’t measured this, but I’m guessing that about 1 1/2 cups of cream equals approximately the amount in one regular sized tub of Cool Whip. (Sadly, that’s all I used to use, so that’s how I know about how much to use in recipes.) I’m telling you this just so you know how to substitute it in recipes. See the tip below about stiffening it up nicely so it holds its shape.
- For 1 1/2 c. cream, use 1 t. organic vanilla and start with about 1/4 c. powdered sugar. Add more to your taste. (See how little you can get by with and still have it taste good to your family – it will depend on what you’re putting it on.)
Powdered Sugar or no?
You know, I don’t know why I’ve always used powdered sugar, maybe just because my Mom did? (Although my Mom has since told me she didn’t use that so who knows where I got that from!) I assume you could easily substitute a better sweetener like palm or coconut sugar. That’s what everyone tells me anyway. If you food processed the sugar I’ll bet it would make it finer so the whipped cream stays lighter. See the comments for more!
‘Happy Mom’ (commenter #20) suggested this for stiffening up the cream to use in recipes:
“Take 1 tsp of unflavored gelatin and mix with 4 tsp of cold water. Place briefly on the stove until disolved. While beating the whipped cream, slowly add the gelatin (it does not have to be cold). This helps to stabilize the whipped cream for cakes and mousse.”
I’m going to try this soon, but I’m wondering if anyone else has tried it already?
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