If you ever have the option between buying Cool Whip or making your own whipped cream, please make your own whipped cream!! The texture of homemade cream is so much fluffier and beautiful than store bought, and the best part is that you can really adjust the sweetness to your liking.
If there is one thing that is always in my fridge, it is heavy whipping cream. Especially with the warmer weather now, I use whipped cream on almost everything because it is so light and versatile! It's the best on pavlovas, or even adding a cup to your cream cheese frosting to make it fluffier. It's definitely a staple that you should master and use all the time!
You can technically make whipped cream with just a whisk and bowl, but not everyone likes that kind of workout, so I usually do this with a stand mixer (a hand mixer will work just as fine too).
Here's all you need:
* 2 cups (or 1 pint) of cold HEAVY whipping cream (Please make sure the label says "heavy)
* 2-4 tablespoons powdered sugar (you can use granulated too but powder incorporates much easier into the cream)
* 1 tsp vanilla extract or vanilla bean paste (any other flavorings will work here!)
1. This is optional, but you can put your mixing bowl and whisk attachment into the freezer for about 20-30 minutes before you make your cream. This will help the cream whip up and thicken faster.
2. Pour all of your ingredients - cream, sugar, and flavoring - into your mixing bowl. Start out with 2 tablespoons of powdered sugar. You can adjust the sweetness at the end.
3. First whisk at a low speed so that you don't have cream flying everywhere. Slowly adjust the speed to go faster once the cream thickens a bit.
4. Stop the mixer and scrape down the sides of your bowl with a rubber spatula to get all of the sugar incorporated into the cream.
5. Continue whisking until it becomes thick, but still smooth. If you remove your whisk attachment, you should notice that the cream has stiff peaks that hold their shape. STOP mixing at this point.
6. If you over mix, you could turn you cream into a curdled mess, and it will separate and not be smooth or usable! If this happens, don't worry - just pour more heavy cream into your bowl, and whisk on low until it becomes smooth again. Start out with 2 tablespoons at first.
7. Taste the cream - if it's too sweet, add in more cream, and if it is not sweet enough, add in more powdered sugar one teaspoon at a time.
Let me know if you try this out! If you are a die hard Cool Whip fan, don't worry - I'm not judging :)