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A note for Pinterest users: I have noticed an uptick in Pinterest traffic from pins I did not create nor are they related to the content of my blog. As an avid Pinterest user myself, I understand how frustrating it is to click a pin only to find completely unrelated content on the other side. It is a Pinterest-wide problem and a bane to all bloggers. These pins are bot-created (for what reasons I cannot even fathom). I do my best to find the original sources of the pin images and post the links in the Pin comments to help you find what you are looking for, but these pins are so numerous it can be difficult to stay on top of it. Knotted Up In String is a crochet blog, so if you do happen to like crochet, feel free to stick around. I’m happy to have you!
Did you know today is National Whipped Cream day? Why not celebrate by whipping up your very own batch! Did you see what I did there? Find the recipe below!
Homemade Whipped Cream
Billowy and delectable, cream, sugar, and vanilla are whipped to confectionery heaven in this homemade whipped cream recipe.
- 1 cup Heavy Cream
- 3 Tbsp Powdered Sugar (see notes)
- 1/2 tsp Vanilla Extract
Place mixing bowl and whisk or beaters into the freezer for ten to fifteen minutes.
In cold mixing bowl, whisk or beat cream, sugar, and vanilla until stiff peaks form.
- if you don’t have powdered sugar on hand, granulated sugar can be substituted.
- store any unused whipped topping in an airtight container in the refrigerator for up to twelve hours.
- before using leftover whipped topping, whisk it for a few minutes to stiffen it up again.
I was an insanely picky eater as a child. If you follow this blog with any kind of regularity, you’re going to see this common thread in all my food related posts. So why am I mentioning it? I didn’t like whipped topping as a kid. I know, I know. How could a kid not like whipped cream? It’s literally sugar and dairy, my two favorite food groups as a kid. And yet for some bizarre, unexplainable reason, I didn’t like it.
But that was then, and this is now. I love whipped cream now! Mountains of it piled on mugs of steaming hot cocoa. Confectionery pillows piped onto strawberry waffles. Layers sandwiched between sponge cakes. Mmmmmmm. I’m so hungry.
Whipped cream should really be considered a wonder food. It can elevate hot beverages, shakes and smoothies, and practically any desert. Think about it: cake? Yes. Cobbler? Yes. Brownies? Yes. Pie? Yes. Cookies? Unorthodox, maybe, but sure, that’s doable.
So tell me, friends, what are your favorite ways to use whipped cream?