Homemade Whipped Cream

I have to say, nothing beats homemade whipped cream (the cans are terrible once you begin to make it yourself). I have learnt a few tricks over the years and this is by far the simplest and most delicious whipped cream to add to anything from scones, or trifle, or puddings.


2 tbs caster sugar
1 cup heavy whipping cream (thickened cream)


Place a metal mixing bowl and metal whisk in the freezer (or fridge) for 10-15 minutes. Ensure you leave the cream in the fridge until just before you use it.

Place the sugar in to the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks.

Store any unused portion in an airtight container for up to 10 hours. When ready to use, re-whisk for 10-15 seconds.



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