How to Make Real Whipped Cream

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Whipped cream is actually a nutritious addition to any treat when made from scratch!

Servings: 3 cups, approximately

Author: KitchenKop

Ingredients

2 cups cold real cream, sometimes called, “whipping cream” at the store—raw cream is best, but I usually buy cream from pastured cows at the health food store—especially avoid anything ultra-pasteurized!
2 teaspoons organic vanilla
1/2 cup organic powdered sugar
1/2 teaspoon cream of tartar

Instructions

In a mixing bowl, whip cream until it starts to thicken. Using a cold bowl and cold beaters helps it to thicken more quickly (just throw them in the freezer for a few minutes). Add the rest of the ingredients and whip more until it's the consistency you want. Taste test to see if it needs more sugar. (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.)
This only takes a few minutes. Do not over-whip or it will turn into butter. Trust me. Get it just to where it is nice and whipped, and turn the mixer off!
It's great just like this for dolloping onto desserts, but see below for how to stabilize your cream so you can use it in recipes.

Notes

Stabilizer for dessert recipes:

A commenter below suggested this for stiffening up the cream to use in recipes:

"Take 1 teaspoon of unflavored grass-fed gelatin and mix with 4 teaspoons of cold cream. Place briefly on the stove until dissolved. 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 so excited to try this in those layered dessert recipes that I haven't been able to make since avoiding the icky Cool Whip!