I know that it is very simple to make, but for the purposes of LC, what is the proper way to make ones own whipped cream? I love Cool Whip and used to eat it as though it were ice cream but now avoid it like the plague because of it's additives, so I am now in need a good homemade whipped cream recipe. Also, what "heavy cream" should I be using to make the whipped cream? The heavy creams I have seen at the grocery store all seem to contain milk in the ingredients so I am confused as to what type of heavy cream I should be looking for.

Thanks!

Basically, you want "Heavy Cream" or "Whipping Cream" that contains 35% or more butterfat.

There are a few techniquies to whip it, but I simply do this:

1. Put cream in cold bowl (glass or metal).
2. Whip on low until a bit foamy.
3. Add any Splenda or vanilla I want for sweetness and flavour.
4. Whip on high until soft peak form. If you want it a bit stiffer, whip until firm peaks. Be careful, go too far and you have butter and whey.

Cream and milk are really the same thing, the cream is just the high fat part that floats. It has some carbs, but much less then milk. Certainly it should be eaten in moderation, as with all things.

brobin

when i made mine it only kept for about a day and then got more liquified. can i just whip it again or is it not good to store it. i used the whole small carton b/c i didn't know how much it would make.

I miss fruit flavor, so what I've done is this:

Whip 1/2 cup of heavy cream,
Add Splenda to taste,
Add a teaspoon or so of Artifical banana extract
Eat with slivered almonds.

Tastes like banana cream pie topping! YUM!

Here's a link to making whipped cream that will stay firm for a few days in the fridge.

How to Stabilize Whipped Cream

Karen