Sometimes, when mediocre imitations of food are easily available, you can forget that it’s easy to make the thing yourself. But once you try the real thing, you can never look at the store-bought version the same way again.
Whipped cream is one of those things. Contrary to popular belief, whipped cream doesn’t naturally come from a can. It comes from cream, which comes from a cow. And if you’ve never made whipped cream from scratch, you won’t believe how good it tastes. It tastes like cream, while the kind from the can… doesn’t really taste like anything. On top of that, it’s among the easiest things in the world to make. Any kid old enough to use an electric mixer could make whipped cream from scratch.
So it seems strange to me that you almost never see real whipped cream. Maybe you can find it at a really nice restaurant, or at the better sort of ice-cream shop, but 95% of the time, if you order something that comes with whipped cream, it’s the stuff from a can. And to that, I usually say “no, thanks” because it’s just not the same.
It’s also easy to make flavored whipped cream (though I usually don’t). By coincidence, I read this morning about a company that’s making boozy whipped cream – but with liqueur-flavored additives, not the real thing. If you make it yourself, you can flavor it however you want. Just add a splash of liqueur, or vanilla, or melted chocolate, or orange zest… the possibilities are endless. My only caution is not to add too much of anything, because the end product will be softer.
It’s so simple that it almost doesn’t merit a recipe. But here it is, anyhow.
Real Whipped Cream
1-2 cups of heavy cream (depending on desired amount)
sugar, to taste
other flavorings, to taste, as desired
Before you start, the cream should be nice and cold. If you put the bowl and beaters in the freezer for a few minutes, that will make things go faster.
Put the cream into a medium bowl. With an electric mixer, beat the cream on medium until it just begins to thicken.
Add a spoonful or two of sugar, and your flavorings. Blend it in, then taste, and add more if needed.
Then, just keep mixing, on high. Stop when it’s as firm as you want it. It will take about 5 minutes, or less. Serve it on just about any dessert, and don’t forget to lick off the beaters! It’s best eaten right away, but it’ll keep in the fridge for a few days.