I remember as a child being in awe as I watched my mom dump cream into a mixing bowl and then a couple of minutes later produce fluffy white whipped cream, with beautiful peaks. It seemed almost magical! And I especially loved when she’d let me lick off the beaters after I sat there mesmerized watching them whirl around, the cream gradually thickening.
Eventually my mom started using Cool Whip more instead of real whipped cream, but I always had an affinity for the real thing. And then once I was a homemaker myself, I started becoming a bit more health conscious and realized that the list of ingredients in Cool Whip wasn’t exactly pretty. But it was usually a lot cheaper than real whipped cream, so our tight budget usually won the decision and I usually relied on the bought fake stuff.
Then several years ago I made an exciting discovery! Aldi sells heavy cream for $1.99 a pint and one pint makes the equivalent of 2 Cool Whip containers full of real whipped cream. That makes it very inexpensive at just $0.99 for every 2 cups of whipped cream! So I started making my own and haven’t looked back since. If a recipe calls for Cool Whip, I make my own real whipped cream and sub it instead. It not only tastes more delicious, it is much healthier too!
Homemade Whipped Cream
1 cup heavy whipping cream
3 to 4 Tablespoons sugar
1 tsp. vanilla
1. Pour heavy whipping cream into a mixing bowl. (If you using a hand mixer, make sure the bowl has high sides because the cream will splash quite a bit initially.)
2. Beat on medium speed just until soft peaks are formed.
3. Add sugar and continue mixing until stiff peaks form.
4. Stir in vanilla.
5. Store refrigerated.
Yield: 2 cups real whipped cream
- While you can store whipped cream in the fridge, it will usually get a bit runny as it sits. So it works best if you wait to make it until you are ready to use it.
- If you buy raw milk, you can also use the cream from it to make whipped cream. Just be sure to let the milk stand for several days so the cream separates out really well. Then use only the thickest cream from the very top, making sure not to get any milk in it at all. If your cream gets milk in it, you won’t be able to get it to thicken.