My daughter Jenny loves whipped cream, but when we made the decision to eat cleaner, store-bought whipped topping made with polysorbate 60 and sorbitan monostearate had to go. Then I discovered how easy it is to make our own whipped cream, and it became a staple, something she & I like to make together. Here’s how simple it is to make:

  1. Place a metal bowl and beaters in the freezer for 10-15 minutes.
  2. In this bowl, whip together 1 cup heavy cream and 2 tablespoons sugar until stiff peaks form, about 2 minutes (these peaks will stand up without folding over).
  3. Spoon over fresh berries or your favorite dessert.

Jenny loves this so much, she wants to bring it to school for her birthday.  Please enjoy!

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