Whipping cream

Are you ready for this?  Make your OWN WHIPPING CREAM! 

I use to be one of those people that thought making your own whipping cream is only for really good chefs.  I have been making my own whipping cream and not bought a can or a container or what I call the fake stuff in over a year now.  I remember when I first started to do it and I was going to bring some to a get-together, my husband who still thought it was a lot of work would say, "just buy a can of Reddi Whip".  He now will get in a make it himself, it is that easy! 

First to tell you why not to use COOL WHIP. One word, YUCK! One it is not even real cream.  Here are the list of ingredients right off the container in order: water, hydrogenated vegetable oil, high fructose corn syrup, skim milk, contains less than 2% of light cream, sodium caseinate, natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, sodium polyphosphate, beta carotene (color).  Here is a link that goes over I think simple but yet down to it, of why all these ingredients are dangerous for you.  http://www.organicauthority.com/health/skip-the-cool-whip-you-dont-want-to-know-what-its-made-of.html

I find it interesting the only two ingredients not dangerous for us is water and beta carotene.  

Okay now Reddi Whip and I got the list of ingredients right off their own website; CREAM, water, sugar, corn syrup, nonfat milk contains less than 2% of the following: natural and artificial flavors, mono- and diglycerides, carrageenan, propellant, nitrous oxide, contains: milk. 

They have cream instead of hydrogenated vegetable oil, that is their ad over cool whip.  Okay I'll give them that, but did you still see the list of other things that are in that can, like CORN SYRUP, natural and artificial flavors, etc.

Here is the ingredients for homemade whipping cream; heavy whipping cream, (try to get organic or at least ones that don't add a lot too it, if not raw) a little sugar, (try to use at least organic cane sugar, I have heard of people using honey too) and I add some vanilla in mine, then I don't add as much sugar.  I have also learn with the sugar is if you like it really sweet, every time you make it slowly add less and less and that will get you use to it not as sweet as the can/container stuff.

Dump whatever amount of cream you need, can be a very small amount like a cup to 1 quart or more. It will double or so in size so the amount you dump think double.  I use my stand mixer and turn it on slowly and as it starts to thicken up I slow raise the speed until it is full speed. I love this part for I can walk away for while and do dishes or work on something else. You will learn about how long it takes once you do it once or twice.  Once it is starting to thicken/fluffy, I sprinkle a little sugar (depending how sweet you like it) in and blend some more.  Once it is fluffy and stiff I add a little vanilla and mix until blended in.  That is it you are done!  You just made whipping cream.  It will stay in your fridge for at least a few days, I have even had it up to a week.  It does slow start to lose air but it still works. 

You can also mix with a hand beater or even by hand with a whisk (give yourself a work out) but I will warn you it takes a lot longer. 

Example of recipe:
2 cups of cream
1/2 tsp of sugar
1/2 tsp vanilla (make your own)

The fun thing is you can flavor it more or with different things. One time I add cinnamon to the sugar and it was cinnamon whipping cream.  Once you get a hang of it, you will learn how easy it is and how delicious it is, you will never want to go back to the oil based or can stuff again.