DIY Wednesday: Whip It Up


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Happy Wednesday! This week I decided to stray away from the crafts and head into the kitchen. In our home, we try to make whatever we can from scratch. It’s the way I can control what my kids eat- I know they are getting ingredients I can pronounce. Whipped cream is a favorite of mine – homemade or not.

My kids eat fruit like it’s going out of style – we go through at least 2-3 pounds of fruit a week in our house. Strawberries, blueberries, blackberries, raspberries – they both eat big bowls of fruit with breakfast. My husband suggesting buying Cool Whip to add to it as a little treat. Have you ever read the ingredients in there? Not so appetizing, personally. I had made my own whipped cream in the past and remembered how easy it was, and much healthier since you can choose to use heavy cream or light cream to make it.

  • 1 pint heavy cream
  • 3-4 tablespooons sugar
  • dash of vanilla

Whether you are using a stand mixer or a handheld one, it’s infinitely easier if the bowl is chilled.  Start with the cream, whipping it at the highest speed you can without it spraying everywhere (as it gets thicker you can turn the speed up).  Slowly add the sugar, 1 tablespoon at a time, tasting along the way. The vanilla is optional, but I think it gives it some added flavor. And that’s it! Cover it tightly, it should last about 5 days in the fridge, or you can freeze it and then thaw in the refrigerator at a later time!


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