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:
- Place a metal bowl and beaters in the freezer for 10-15 minutes.
- 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).
- 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!