I used to spend a lot longer making homemade whipped cream. So much more time was spent that it was a rare dessert element, in the house. I would pre-freeze the whisks and metal bowl, and then stand there whisking for what felt like ages. Now, I do none of those things and toss my hair in satisfaction (jk I keep it up when I'm cooking). All of this changed when I was in a hurry and couldn't find my hand mixer, so I decided to try it in a food processor. #mindblown
Ingredients:
12 oz. of whole whipping cream
1 T powdered sugar (can also use 1 tsp of agave or honey instead if you'd rather, but you will taste it)
1 tsp vanilla extract
Directions:
-Pour cold whole whipping cream into a food processor.-Pulse in 10 second increments for about 1 minute.
-Once the cream starts to thicken up add in 1 tsp vanilla and 1 T of powdered sugar.
-Keep checking for texture of soft clouds with stiff peaks, but it should be about 1 more minute of pulsing and you should be pretty much done.
-Chill till you're ready to serve.
It's seriously that easy!
*Tip DO NOT over whip. It's always better to under whip because you can just put it back in the food processor and thicken it up again. Over whipping will result in a butter like texture...which isn't bad for garlic herb spreads, but won't be good for whipped cream. I usually pulse the processor a couple times and check the consistency.
*Sometimes (#fancydance) I'll add in some fresh chopped raspberries, or a tsp of cocoa powder, or the adult version using bailey's instead of vanilla extract...just trust me there's so many great things you can do with this! Enjoy!
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