I have sweet memorites of my Mom making up a batch of homeade Whipped Cream for the tops of pies and desserts during Thanksgiving and Christmas. Oh how good that stuff was and I was quickly able to discern the difference between the 'real' stuff and the stuff that comes frozen in a tub. The real stuff is AMAZING and it's so easy to make!
I never measure but here I've used the entire half pint and about 1/8 cup of sugar or more depending on your taste and if you like it sweet or not.
My Ruby Red Kitchen Aid waiting to be used~!
Add the cream and sugar to your bowl and whip up until it thickens.
Don't overmix or it will seperate....
...and mix until peaks form.
The Whipped Cream should stand up on a sp
On to the best part... enjoy!
Nothing, and I mean nothing, beats a dollop of Fresh Whipped Cream on the top dessert. Or to just eat from a spoon!
