I grew up believing Cool Whip was a wonderful dessert topping. Only as I became an adult did I learn what real whipped cream was. I now know there is no substitute for fresh whipped cream. When my oldest daughter was in elementary school, I mentioned to a couple of mothers who were volunteering with me at a school holiday party, that fresh whipped cream was far superior to Cool Whip and they both looked at me like I had been dropped on my head. Clearly neither had ever heard of making your own whipped cream and were what I call the Cool Whip generation, where you buy things premade and avoid making things from scratch.
If you look at the ingredients for Cool Whip, you will find the following: Water, Hydrogenated vegetable oil, including coconut and palm kernel oils, High fructose corn syrup, Corn syrup, Skimmed milk, Light cream (less than 2%), Sodium caseinate (from milk), Natural and artificial flavor, Xanthan and guar gums, Polysorbate 60, monostearate, Sodium polyphosphate and Beta carotene (as a coloring). When you compare this list to a three ingredient, all-natural whipped cream, which would you rather feed your family?
For best results, ensure cream is very cold, chill whisk attachment and bowl, if possible. I put my whisk in the freezer and fill my metal stand mixing bowl with ice to properly chill it. If these tools are properly chilled, it vastly increases the likelihood of success of your whipped cream. Cream will not properly whip if the environment is too warm. The result, instead, it will churn into a sweetened butter.
Equipment:
Stand Mixer with whisk attachment
Fresh Whipped Cream
A simple three ingredient dessert topping. 100% fresh! Chilling your bowl and whipping attachment helps whip the cream.
Ingredients
Instructions
- Using a stand mixer on medium high speed, whip cream to form peaks. Be careful not to overwhip, as cream will turn into butter. Add sugar and vanilla and whip to combine.