How to Make Whipped Cream

When I decided to remake the banana cream brownie squares, I knew I’d try to make my own whipped cream. However, since I’ve been unsuccessful with making butter, I bought a back-up tub of Cool Whip just in case.

Also, since I had a box of custard powder from the Nanaimo Bars I made last year, I decided to use that up instead of buying a box of pudding mix.

How to Make Whipped Cream

Source: The Art of Simple Cooking, by Alice Waters

1 C heavy cream

1 Tbsp sugar

1/2 tsp vanilla

Place everything in a KitchenAid Mixer bowl and flip the switch. Clean the kitchen while you wait. Finally, when you wonder if it’s going to work, it will start form soft peaks, then firmer peaks.

The photo isn’t all that pretty, but it tasted wonderful! Unfortunately, I realized that all the cream I had was what I was able to skim off one of my jars that still had cream left (I usually splash a little of the raw milk cream into my coffee in the morning). So my little bit was all I was going to get. Drat, looked like I’d have to use the Cool Whip after all in the recipe. But for future reference, I know how to make whipped cream!

The Verdict: While the whipped cream worked, the custard powder didn’t. I think it hates me, since I re-read my review of the nanaimo bar recipe and noticed it didn’t set up back then either! In hindsight, I should have made custard from scratch rather than trying to use up the powder.

Be sure to come back tomorrow as I continue remaking the banana cream brownie squares! I’ll share what I used for the brownies (hint: it wasn’t from a box. And the secret ingredient isn’t green.)

This post shared at Hearth ‘n Soul, A Little Birdie Told Me, and Kitchen Tip Tuesday

(affiliate link)

Related posts:

1. Banana Cream Brownie Squares (Shortcut Version)
2. Carrot Cake with Cream Cheese Frosting
3. Cream Soup Substitute

Read more at The Local Cook