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#WhippedCream @UpsideDownPear

All I have to say about this is OMG YOU GUYS. YOU NEED TO MAKE THIS RIGHT NOW *cough* sorry for yelling. I’m just over the moon with this super easy whipped cream, and I’ve been putting it on everything. We’ve made french toast, pancakes, milkshakes, berries. You get the idea. I mean I didn’t actually make the berries, but I put this all over it.

#WhippedCream @UpsideDownPear#WhippedCream @UpsideDownPear

I really could just take a spoon to this it’s so good. If you’ve never made your own whipped cream, you need to start. It’s life changing. You’ll thank me. I thanked myself. One word of advice, don’t do this by hand. It’s way to tiring. I used my Kitchenaid stand mixer with the whisk attachment, but you should be able to use a hand mixer as well. My fist attempt was with a hand whisk, and while I think I gained some muscle in one arm, it didn’t thicken at all.

#WhippedCream @UpsideDownPear

Now that spring is finally popping it’s head up, I think my new dessert will just be this whipped cream on top of fresh berries. It was a perfect light, sweet, and fresh way to end the evening. I look forward to many more evenings enjoying this whipped cream, and I hope you enjoy it as well.

#WhippedCream @UpsideDownPear

Whipped Cream

  Whipped Cream
 
Prep Time: 15 minutes   Total Time: 15 minutes
Makes: about 1 and 1/2 cups
 
Ingredients:
1 cup of heavy whipping cream
2 tablespoons of granulated sugar
1/8 teaspoon of almond extract
 
Directions:
1) Chill the bowl and whisk (or beaters) in the freezer for about ten minutes.
2) Take the bowl out of the freezer and add in the heavy cream, sugar, and extract. Whip it all together until it begins to form stiff peaks. You'll want to keep an eye on it because if you beat it too long it will have more of a butter like consistency.
3) Use immediately. Store remaining whipped cream in an air tight container in the fridge. Lasts for a couple of days. You may need to whip it up a bit before future uses.

 

  © UPSIDE DOWN PEAR. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.   

 


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