Whip It Baby! Whip It Right! Whipped Cream!

 Is it cheaper to make whipped cream at home or to buy at the store.  To be perfectly honest, I don't care.
Once you taste homemade whipped cream the stuff that comes from the spray can or the freezer no longer cuts it.  It doesn't last forever like the processed stuff (it's best served immediately), but the processed stuff feels like it leaves a slimy film on my tongue. 
I guess if you eat a lot of whipped cream at home (why?) then it's probably cheaper to buy the ready made stuff, but it still won't be as good as making it yourself.  And, you can add alcohol to it!  Bourbon and rum work very well in whipped cream.
Also, it's so simple!  It takes three ingredients and a whisk.  At this point I don't even use a recipe.  I just adjust my sugar and vanilla to the proportions I'm in the mood for.  But, in the interest of those just starting out we will be using Chowhound.com's recipe. 

 INGREDIENTS

• 1 cup heavy cream (Also known as whipping cream)
• 1 tablespoon granulated sugar (You can also use confectioner's sugar)
• 1/2 teaspoon vanilla extract

INSTRUCTIONS

1. Chill the clean bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes. (I often forget to do this.)

 

2. Add all of the ingredients to the bowl and whisk on high speed until medium peaks form, about 1 minute. 

I usually start out with the stand mixer, but get frustrated and move on to the whisk.

(Alternatively, you can use a hand whisk and a large chilled bowl. Whisk all of the ingredients until medium peaks form, about 2 to 3 minutes.) 

Oh, not much to see, just a little foam.

 

What is this witchcraft?!? 

 

 

Sweet sassy molassy! It's whipped cream!

 

3. Serve immediately. 

 

Serve with hot chocolate. Or cookies. Or pie. Or just eat directly from the bowl.