How do you make whipped cream at your home??

Question

and please no rude answers.

Answer 1

Place the cream in a bowl, add a tablespoon of sugar and a few drops of vanilla essence and beat until whipped. Be careful not to over do the beating as it will turn into butter.

Answer 2

I back up the above answer, vanilla, sugar and cream.  1 pint cold heavy or whipping cream, 1-2 tablespoons sugar, teaspoon or so vanilla.  Don't over whip or you'll get butter.  For flavored versions, add an extract flavor instead of vanilla (like rum extract to make a rum flavored whipped cream).

Answer 3

Buy Double cream and whisk it with either a hand whisker or an electric one and eventually u will get whipped cream..  

Answer 4

Use Heavy Cream (not Half 'n Half).  Place the cream, a stainless bowl, and the beaters in the refrigerator for several hours or overnight.  The colder all items are the faster it whips.  

Pour 1c. cream and 1 t. vanilla into the bowl and beat at medium speed til starts to froth, then increase to high and continue whipping til done.  Enjoy.

or

Ingredients:

1/2 cup Whipping Cream

2 teaspoons Sugar

1/2 teaspoon Vanilla



Directions:

Whip all ingredients with hand mixer on high speed. Do not mix for more than 5 seconds at a time, to avoid making butter. Cream is done when it holds a peak.

Answer 5

pour cream in to a bowl and whip with either a hand wisk or aa electric beaer. alernatively pour some in a cup and shake remander in a bottle with the lid on

Answer 6

Buy 35% whipping cream.  Chill bowl and beaters.  Beat on high speed for 4-5 minutes or until stiff peaks form.   Add 1 hpg. tbsp. icing sugar and 1/2 tsp. vanilla.  Don't stop beating until it is nice and thick but don't overbeat or you will end up with butter.

Answer 7

you buy cream thick cream is best, and you whip (beat) it, either with an electric beater or hand whip..

Answer 8

It's the fat content of cream which determines its richness and whipping characteristics. Thus you need a certain minimum of fat in the cream or you won't be able to whip it.

Whipping cream (35%): will double its volume when whipped and is less likely than double cream to curdle (or turn to butter) if over-whipped.

Whip using a hand-held whisk or a whisk attachment on a food processor.