I used to think whipped cream was a huge waste of time and calories.
My mom has always been the same way I was – give me a brownie fudge sundae please – but hold the whipped cream! In fact, this past Easter weekend I made her the citrus version featured below served over my Berry Brioche Baked French Toast. It’s pretty safe to say she’s a convert – she had three helpings!
My mother used to be afraid to try anything that was a new food or flavor to her. She seemed to think she wouldn’t like anything, which to me, well, sometimes I struggle with the thought that that attitude is frankly childish. Food is food! And food all over the world tastes good.
But then I remember that I was equally stubborn and staid in my younger days. But I have to admit I was equally stubborn in my younger days. For me, it was travel that opened my mind and my palate (if you’ll forgive such a pretentious word).
To be honest, it was sushi that did it for me, and in Madrid of all places. I was studying abroad, it was a friend’s birthday, and she chose a sushi restaurant.
I’d never eaten sushi before, which I timidly stated. All I could think was – raw fish? Ugh! Which shows my ignorance. Sushi is not even always raw – but frankly the raw sushi (sashimi) is now my favorite!
They promised I would love it, and nervously I went along. I tried everything. Which was in and of itself a breakthrough for me, but I was afraid the new friends I’d made would think I was horribly provincial if I didn’t!
And frankly, I fell in love with sushi, and learned my lesson. Each person gave me a taste of their sushi roll, so I tried at least 14 different kinds of sushi that night. And they showed me how to use chopsticks, how to mix the quick green heat of wasabi in with my soy sauce, and how to eat the pickled ginger in between different kinds of sushi.
They told me to just try what they gave me, and they’d tell me what it was after it was all over. I was game for the game, and at the end of the night, the thing I liked best floored me.
Eel! Slimy squishy eel! Except, of course, this eel was delicious. Barbecued, tender, and delicious.
I’ll try anything now, because you never know what you may like! And I’ve slowly been able to convince my mother of this now too.
Now she’ll try anything I make at home, whether it’s falafel, or a simple familiar pasta. She says frequently that she’s learned to never tell me that she doesn’t like something, because I’ve introduced her to so many things she LOVES that she never would have expected.
It warms my heart, you know? And I’m pretty sure that if I can get something to pass muster with my Mom, that my readers out there like you will like it too!
But how on earth did I get from whipped cream to sushi? Oh yes – I just wasn’t into whipped cream. The stuff that comes out of a can? Bleh. The stuff that comes out of the plastic tub? Even worse.
Let’s Get Real – Real, Quick Homemade Whipped Cream
My first introduction to REAL homemade whipped cream was from a lady whose children I babysat for years ago. She made a coconut cake with layers of real whipped cream, and let me tell you, it was divine.
So of course, I thought it had to be difficult to make.
She assured me it wasn’t, told me how to make it, and the next weekend I tried it. In ten minutes I had made whipped cream. Luscious, creamy, sweet, homemade whipped cream that I used on a similar coconut cake. And also on ice cream. And also in my coffee (seriously YUM – try it!)
But I completely understand that it can be intimidating to try new things, and there’s a lot to be said for how things are prepared. Bad food happens all over the world too 😉
Of course, whipped cream is pretty decadent, so there’s probably not much worry about anyone not liking it. Choosing not to eat it, or not to eat it on the regular anyhow, is another thing!
Now for the nitty gritty of making it. It is basically this – add cream, sugar, and flavoring to a bowl and whisk until it looks like whipped cream.
No secret. Nothing hard.
Well – it WOULD be hard, and a workout – if you had to hand whisk it like they used to. That would take ages! Sometimes I’m super grateful for technology.
But these days you can use either an inexpensive hand blender like this one, or a Kitchen Aid stand mixer like this one. The benefit of the Kitchen Aid is that you can set it to whisk and walk away to do other things. But either works, and the whipped cream is ready in minutes either way.
After I lived in New Orleans, a friend introduced me to the frozen bowl trick, which helps your cream whip faster. Basically you stick the bowl you plan on whipping the cream in into the freezer for 20 minutes or so to get it nice and chilled before you whip your cream. It helps with a smoother and faster whip.
New Orleans also introduced me to many variations, including using bourbon in the whipped cream, which is amazing on top of or along side bananas foster or bread pudding.
The ten minute recipe below will teach you how to make quick homemade whipped cream three ways in 10 minutes or less. It will make a basic whipped cream, a citrus whipped cream, and a whiskey (or bourbon) whipped cream. I make all three often!
How to Use the Three Variations
- Suggestions for citrus whipped cream: I use Grand Marnier in the cream when I have it, and simple orange flavoring when I don’t. The citrus whipped cream is great on anything with berries, the aforementioned coconut cake, and most fruit pies. In the photo above it is served over my Berry Brioche Baked French Toast!
- Suggestions for a whiskey or bourbon whipped cream: I typically use Bulleit Rye when I have it on hand. It’s a favorite of my husband’s, so it is almost always on hand! I like a bourbon or whiskey whipped cream on things like apple pie, nutella crepes, bread pudding, and maybe even most especially pecan pie!
- Suggestions for a basic vanilla whipped cream: classic ice cream sundaes, pancakes, waffles – honestly anything you want whipped cream for. This one is subtle, so it’s very versatile.
Tell me – what’s your favorite dish that incorporates whipped cream?
Quick Homemade Whipped Cream 3 Ways
- 8 Ounces Heavy Whipping Cream
- 2 Tablespoons Powdered Sugar
- 1 Tablespoon Flavoring (use either Bourbon or Whiskey, Grand Marnier or Orange Flavoring, or Vanilla) Use only one flavoring per batch! MAy use more or less flavoring to taste.
- Set a large mixing bowl, or the bowl of a stand mixer, in the freezer to chill for 20 minutes.
- Once your bowl is chilled, pour heavy cream into bowl of stand mixer or mixing bowl.
- Add the powdered sugar.
- Add the flavoring you've chosen. EITHER Bourbon or Whiskey, or Grand Marnier or Orange Flavoring, or vanilla, depending on which kind of whipped cream you want.
- Using the whisk attachment for your stand mixer or hand blender, and whisk on medium to medium high speed until whipped cream stiffens, but is still light and fluffy. This time amount will vary from mixer to mixer, and even from batch to batch. It depends a little bit on the cream and how chilled your bowl is. However, a safe bet is 4 - 6 minutes.
- When you see the cream stiffen to your desired consistency, stop whisking, and it is ready to serve. May also be stored int he refigerator for up to one week.