This is something fun to try… whipping your cream by hand with a whisk. It may sound hard, but it’s pretty easy when you get the hang of it and your whipped cream will hold up a lot longer. Go ahead and give it a try. Just make sure that all of your utensils and cream are very cold before you start.
Yield: 3-4 cups
- Place a large stainless steel bowl and your whisk in the freezer for an hour or two, until cold. This will help keep your ingredients cold while whipping.
- Pour the whipping cream into your stainless steal bowl.
- Start whipping. This will take a lot of elbow grease so you may need to switch hands back and forth. Also, I will place my bowl in the sink while whipping. I find this easier than holding the bowl.
- After about a minute and a half you will see the cream start to thicken. Once it reaches this point you should add your icing sugar. Pour the icing sugar through a small strainer to remove any lumps. Using icing sugar in this way, as compared to regular white sugar, while make a much creamier whip cream.
- Continue whipping until the sugar is mixed.
- Add the vanilla and mix.
Now you will have a nice smooth hand-whipped cream. Not only does it taste great, but it’s also a great workout! Enjoy!
- 500 mL of Whipping Cream
- 2 tbsps of Icing Sugar
- A few drops of Vanilla