It’s so easy to make homemade whipped cream that there’s no need to buy the canned stuff again. This is great atop desserts (such as the pictured chocolate torte), fruit or waffles for a treat.
If you use whipped cream often, you might consider #3 on this stocking stuffer list.
Whipped Cream
It's easy to make homemade whipped cream, which is great atop desserts, fruit, or waffles for a treat.
Ingredients
- ½ cup heavy cream, or whipping cream
- 1 teaspoon pure maple syrup, optional
Instructions
- Using an electric mixer whip the cream until stiff peaks form. Whip in the maple syrup if sweetness is desired. Yes, it is that easy.
Recipe Notes
Nutrition Facts
Nutrition Facts
Whipped Cream
Amount Per Serving
Calories 429 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 27g169%
Cholesterol 163mg54%
Sodium 46mg2%
Potassium 89mg3%
Carbohydrates 8g3%
Sugar 4g4%
Protein 2g4%
Vitamin A 1750IU35%
Calcium 77mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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Tomato, Corn & Black Bean Side Salad (or dip if you want it to be)
I make my whipped cream in a mason jar. I put the ingredients in the jar and let the kids shake it up. Takes 20 minutes or so. Turn on some music, pass it around and have some fun!!!
Hi. You can freeze it. The Kitchn.com recommends: “spooning leftovers onto a wax paper-lined baking sheet, then transfer the dollops to a freezer bag.”
what do you do with leftovers?
Have you made this in your blendtec?
No, just with a mixer.
I usually make my whipped cream in a blender – much quicker! BUT, it also can curdle very quickly so you have to keep a close eye on it.
I also usually add a dash of pure vanilla extract, rather than maple syrup. I find that since it’s usually being served with something sweet, it doesn’t need any added sugar.