Real Whipped Cream

I've been rather surprised this year with the holiday season dawning at how few people know what real whipped cream is. I say "I brought some cream to whip," and they are very confused. Has our society truly left this holiday staple for frozen tubs of processed "non-dairy topping"? Because this is my food blog, I will take this moment to set the record straight. Real Whipped Cream is a dairy product, the milk from a cow that has been fattened up (some of the milk has been removed to leave just the fattiest part). Yes, it is an indulgence, but man is it good! I believe that non-dairy topping has its place in cooking, and I like it a lot. But some things just need real whipped cream. You can find whipping cream in the dairy section, usually by the milk. It will be labeled "Whipping Cream", believe it or not. Don't be tempted with cheaper ultra-pasteurized models or low-fat varieties; they will not whip properly. Now, if you're using it as a sauce base, then go ahead, but for whipped cream, like to put on pie or hot chocolate or even jell-o, you need the real, honest-to-goodness, full-fat version. Here's how to do it:

Real Whipped Cream

1 cup whipping cream (1/2 pint carton)
1 tsp vanilla extract
2 tbsp powdered sugar

Pour all the ingredients together in a metal or glass bowl. Plastic will work, but it will take longer to whip and won't stay firm as long. Mix with an electric beater--I like the whisk attachment best--until it's nice and fluffy; it should take about 2 minutes. This recipe makes about 2 cups, perhaps a bit more, of whipped cream. It's really that easy.

Be cautious though: if you keep beating it after it gets thick for too long, it will begin to separate and will be turned into nice, sweet butter. That's right, butter. Whipping cream for a long time makes butter. Which, I suppose if you want to make some homemade vanilla flavored butter for your holiday baked goods, this might be a good way to go. If it gets this way for you, add more whipping cream and gently stir it back together to reduce the damage. Try to only make as much as you need--as this sits in the refrigerator, it will slowly separate and get watery. You can re-whip it a bit, but it is best fresh. In the off chance you do end up with leftovers, my grandmother has a great trick: put dollops on a sheet tray lined with plastic wrap and freeze. When they are hard, transfer to a Zip-Lock bag. Then you have little pieces to take out and put in your hot chocolate or on your pie. Just give it a few minutes out to thaw.

So, this year, try making Real Whipped Cream for your pies and cakes. But be warned, you may never go back to old oily again!