My wife likes whipped topping. Not whipped cream. The fake stuff that you can buy in the store.
But today she asked me to make her whipped cream and I jumped at the chance.
I was kind of surprised that she wanted vanilla instead of amaretto as her flavoring agent. But if you decide to make whipped cream and you have amaretto available, I definitely recommend using it instead of vanilla.
Cost per person: 80¢
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Whipped cream, the uncool whip
Snack? ❌
Meal? ✔️
I recently had a weird craving for ginger ale with whipped cream. Turns out it’s quite good.
Some fresh squeezed ginger in whipped cream sounds amazing.
Is she my childhood gremlin self? I wasn’t always allowed to eat certain foods but things like the whipped cream and freezer version were allowed so I’d eat them by themselves.
I also ate sour cream by the tea cup full. By itself.
Sour cream is basically just like extra extra fatty yogurt. My favourite part of adding it to anything is licking the spoon.
She might be. I like things a bit spicier than her. I frequently hand her the thing of sour cream to self administer if something is too spicy.
Oh I just enjoyed the sour tang of it! I also like spicy food. Well, liked. All the dental work means spicy food just irritates some teeth these days. Sadness!
Add more sour cream.
I have amaretto and whipping cream at home and now this is all I can think about…
You should do it.
Whipped Cream ****
1 cup heavy cream or whipping cream.
2 tbsp sugar.
1 tsp vanilla extract or amaretto (optional).- find two glass or metal bowls that fit in each other.
- half fill the larger bowl ice and water in the larger bowl.
- place smaller bowl in the ice bath.
- place all the ingredients in the smaller bowl
- blend with a hand mixer until you have whipped cream.
FauxPseudo’s recipe is good except you should use confectioners’ sugar. The finer grains dissolve faster and the little bit of cornstarch in it helps keep the whipped cream stable. Although if you eat it all up that’s not a problem.
I’ve never tried it with a finer grain sugar. Maybe next time I’ll wiz it up in my spice grinder. That’s what I do when I need powdered sugar for my peanut butter cookies.
If you’re already having success with granulated, you probably don’t need to. But if your whipped cream has a tendency to unwhip before you’re through with it, that pinch of cornstarch that’s in boxed powdered sugar to keep it from clumping also helps hold the air in the cream. If I knew the actual ratio I’d tell you
but I don’t.Edit : it’s about 3% by weight.Whipped cream here goes from mixing bowl to intestines in under 10 minutes. We have zero surplus. But I could see how those tricks could help others.
What approximate ratios do you use?
I’d guess something like below1 cup whipping cream
2Tbsp confectioners sugar up to about 1/4 cup if you like really sweet
1 Tbsp flavored liquor or a few drops of extract.
I typically don’t want the vanilla to overpower so I only use 1 tsp. But otherwise, yes.
