Whipped cream is made by whisking heavy cream quickly at a temperature below 50 degrees Fahrenheit until the cream becomes light and fluffy, at which point sugar and other flavors can be added. Freshly made whipped cream is unsurpassed in decadence and flavor and can be easily made right in your kitchen. If you don't have access to heavy cream, use non-homogenized whole milk and a little culinary ingenuity.
Step 1
Place your bowl and electric whisks in the freezer to chill to ensure that your cream turns into whipped cream instead of butter.
Step 2
Pour the milk into the spigot jar. Place the spigot jar in the fridge and let it sit overnight to separate the cream from the milk.
Step 3
Remove the spigot jar from the fridge once the cream has settled on top. Position the spigot jar over the second jar or other container, and open the spigot on the bottom of the jar to drain the milk. Once the milk finishes draining, just the cream will be left in the spigot jar.
Step 4
Remove your bowl and whisks from the freezer. Pour the cream into the chilled bowl.
Step 5
Place the whisks into your electric whisker, and whisk the cream at a medium speed until small ridges begin to form in the cream.
Step 6
Add the sugar and vanilla extract to the cream, and continue whipping until the cream becomes light and fluffy.
Step 7
Taste the whipped cream and mix in a bit more sugar or vanilla extract as desired until the flavor reaches your expectations.
Things You'll Need
- Electric whisk
- 2 cups non-homogenized whole milk
- Spigot jar
- Jar or other container
- 1/2 tbsp. sugar
- 1 tsp. vanilla extract
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