Need help with something but I'm afraid it might be too controversial

[newlifemom]

What should I use in home made whipped cream? Regular sugar or powdered sugar? And, should I add a little vanilla?

 

I have never made whipped cream from scratch and am finding a lot of different recipes online.

 

So what is better? FTR, it will go on strawberries and angel food cake.

[Belacqua]

Personally, I like mine unsweetened. But when I've used sugar, powdered seemed to work nicely.

 

Short of overwhipping, how wrong can you go? Whatever happens, you'll have a big bowl of whipped cream. Never a bad thing. :)

[joannqn]

I use this recipe.

[Parrothead]

I use heavy whipping cream, organic granulated sugar, and a drop or two of vanilla.

[Mommy2BeautifulGirls]

Short of overwhipping, how wrong can you go? Whatever happens, you'll have a big bowl of whipped cream. Never a bad thing. :)

:iagree:

[MariannNOVA]

Depends on what kind of mood I am in

 

 

- really.

 

Here's my best tip, though:

 

FIRST chill the bowl in which you will whip the cream.;)

Edited June 30, 2011 by MariannNOVA

[Rosie_0801]

I never sweetened mine. Providing your cream hasn't turned to butter, and hasn't come out of a tin, whatever you do will be fine.

 

Mm. Cream. Oh wait, I'm supposed to be vegan.

 

:)

Rosie

[Cinder]

Echoing--chill the bowl and the beaters. We usually make ours unsweetened; dh likes a splash of vanilla. When I've made it with sugar I usually use powdered sugar--1/4 cup per half pint cream.

[mountainman]

I ALWAYS add vanilla/a normal amount of sugar when I make home made whipped cream.

[GoVanGogh]

I like a dash of cinnamon in homemade whipped cream.

Great. Now I'm craving chocolate mousse with homemade whipped cream. :glare:

[Liz CA]

What should I use in home made whipped cream? Regular sugar or powdered sugar? And, should I add a little vanilla?

 

I have never made whipped cream from scratch and am finding a lot of different recipes online.

 

So what is better? FTR, it will go on strawberries and angel food cake.

 

Gasp! You have never whipped cream and licked the beater? Oy girl, you are in for a treat. And I put no sugar of any kind in the cream...but many people do and live to tell about it. :D

[laundrycrisis]

There are recipes ? Oh dear. I have always just....whipped....cream. In a cold glass bowl. Oops ? I never knew there should be more to it.

 

Now I want some...dang :tongue_smilie:

[Mrs Mungo]

Depends on what kind of mood I am in - really.

 

Here's my best tip, though:

 

FIRST chill the bowl in which you will whip the cream.;)

 

:iagree: I generally use a little powdered sugar and a little vanilla.

[Parrothead]

I like a dash of cinnamon in homemade whipped cream.

Great. Now I'm craving chocolate mousse with homemade whipped cream. :glare:

For me it is strawberry shortcake.

[Luckymama]

I like just a smidge of powdered sugar and some vanilla :D

[SonshineLearner]

I'll come over and taste it and tell you :) Powdered would be my choice... with a little pwderd vanilla or liquid if you don't have pwderd.

[MusicMama]

Homemade whipped cream is heavenly! It puts Cool Whip to shame! Just chill everything that will touch the cream, and beat it until stiff. I never add vanilla, though that sounds good, and I always add a little granulated sugar. Have fun!

[LaxMom]

Echoing--chill the bowl and the beaters. We usually make ours unsweetened; dh likes a splash of vanilla. When I've made it with sugar I usually use powdered sugar--1/4 cup per half pint cream.

 

Yep, though less powdered sugar when I sweeten... maybe a tablespoon.

 

Powdered sugar seems to work better if you need to hold the whipped cream for a while. I think it's the cornstarch they use as an anti-clumping/flow agent; it prevents the finished product from separating in the bowl or on your pie.

[stripe]

Brown sugar!

[Mrs_JWM]

But do you like it with your teA?!!

 

:blushing: :leaving: :blushing:

 

Nah - I'm kidding...my husband is allergic to milk protein.

[newlifemom]

But do you like it with your teA?!!

 

:blushing: :leaving: :blushing:

 

Nah - I'm kidding...my husband is allergic to milk protein.

 

Woo hoo hoo. Way too much info. :lol:

[newlifemom]

So I think it came out ok. I am taking to friend's house for dessert with strawberries [hoods] and angel food cake. I used the powdered sugar and vanilla. I will let you all know what they say. :tongue_smilie:

[Pretty in Pink]

Can you use an electric mixer to whip the cream or do you have to use a wire whisk? On television shows the chefs always do it with a wire whisk but that looks so hard! I tried this last week with an electric mixer and it didn't work at all, but neither my bowl nor beaters were pre-chilled.

[MariannNOVA]

Can you use an electric mixer to whip the cream or do you have to use a wire whisk? On television shows the chefs always do it with a wire whisk but that looks so hard! I tried this last week with an electric mixer and it didn't work at all, but neither my bowl nor beaters were pre-chilled.

 

 

I've never used a wire whick - I just sort of imagine it would take forever.

 

I always use the mixer at the highest speed - whether it's a hand mixer or a stand mixer.

 

[myfunnybunch]

I just put it in the mixer with the whipping attachment, pour in a little sugar when it starts to thicken, and turn off the mixer when it looks like whipped cream. :)

 

I'm dying to try maple whipped cream with maple syrup instead of sugar. Heaven!

 

Cat

[missmoe]

Instead of sugar add a bit of apple jelly. This will stabilize your whip cream and sweeten it at the same time.

[arghmatey]

I use sugar and DF uses powdered sugar; we both add vanilla. I think adding sugar gives it a Reddi Whip taste, and using powdered sugar gives it a Cool Whip taste.

[stripe]

Brown sugar gives it a rich taste!

[Mrs Mungo]

Can you use an electric mixer to whip the cream or do you have to use a wire whisk? On television shows the chefs always do it with a wire whisk but that looks so hard! I tried this last week with an electric mixer and it didn't work at all, but neither my bowl nor beaters were pre-chilled.

 

Using a wire whisk at a dinner party gets the guys involved! Make them show off their brute strength. ;)

[mom4him]

What should I use in home made whipped cream? Regular sugar or powdered sugar? And, should I add a little vanilla?

 

I have never made whipped cream from scratch and am finding a lot of different recipes online.

 

So what is better? FTR, it will go on strawberries and angel food cake.

I don't use either. I use honey. YUMMMMMM!

[dcjlkplus3]

I use a little bit of powdered sugar when I make it

 

I use the whisk beater on my hand mixer.

Edited June 30, 2011 by dcjlkplus3
add

[newlifemom]

Thanks everyone. I chilled everything. [dd even put the mixer in the freezer. :001_huh:]

 

Anyway, I went with vanilla, about a 1teaspoon. And powered sugar, about 1/4 cup. This was mixed with a 1/2 gallon of heavy whipping cream. Everyone declared it a success. :D

[LaxMom]

Thanks everyone. I chilled everything. [dd even put the mixer in the freezer. :001_huh:]

 

Anyway, I went with vanilla, about a 1teaspoon. And powered sugar, about 1/4 cup. This was mixed with a 1/2 gallon of heavy whipping cream. Everyone declared it a success. :D

:svengo:

 

(I put the hardware in my -10 freezer for about 30 minutes, and the cream in for about 10. The colder, the better. Warm cream makes butter, cold cream holds air.)

[Teachin'Mine]

Powdered and yes to the vanilla. :)

 

I can't believe you've dragged us all through such controversy!!! :lol:

 

I really need to read the threads before posting. I'm guessing you meant a quart or a pint? I can't imagine

the size mixing bowl you'd need to whip a half gallon! :w00t:

Edited June 30, 2011 by Teachin'Mine

[mcconnellboys]

I just add a tiny bit of sugar - real sugar, you don't need powdered. You don't even really need sugar, or at least not much.... It whips up in just a minute; it's not hard at all!

[Truscifi]

I like a tiny bit of brown sugar and cinnamon, and serve it over warm apple sauce with nilla wafers. Or just the cinnamon to serve over fudge brownies. Hmmm, I wonder what I could whip up this afternoon? :D

[Once Again]

I'm tired of these controversial topics being brought up all the time. If I see another thread like this one I may just leave for good.:tongue_smilie:

 

You should use real sugar, of course. How could anyone think otherwise?

[Sputterduck]

Do it the good way. Don't add any sugar.

[Happy]

Regular Sugar, how much? Depends on how sweet the strawberries are.

 

Always chill the bowl and beaters, as others have said.

 

Whip until the cream starts to thicken, then add sugar and a touch of vanilla.

 

Try a dollop in your coffee or hot chocolate. ;)

[CAMom]

Here's my best tip, though:

 

FIRST chill the bowl in which you will whip the cream.;)

 

This is exactly what I was going to say! I think it makes all the difference!:) I make mine in my Kitchen Aid stand mixer and put the bowl in the freezer for a bit.

 

I like powdered sugar a bit better and I sift it to make it nice and fine first. I think it just gives a smoother texture to the finished product. I like a dash of vanilla, too, but don't always use it.

[Tap]

Thanks everyone. I chilled everything. [dd even put the mixer in the freezer. :001_huh:]

 

Anyway, I went with vanilla, about a 1teaspoon. And powered sugar, about 1/4 cup. This was mixed with a 1/2 gallon of heavy whipping cream. Everyone declared it a success. :D

 

MMmmm....you made 1/2 GALLON of whipping cream....seriously, that is a lot of whipping cream!

 

For future notes.....I use a glass bowl that is chilled sometimes, but most times just out of the cupboard and not hot (like out of the dishwasher) is fine.

 

(Plastic bowls can have a grease residue that makes the whipping cream, not whip)

 

To me, I can feel the granules of regular sugar in whipping cream. Powdered sugar makes a much nicer final product. If I only have granulated, I put it in the blender to make powdered sugar of it before I start.

 

I add vanilla, powdered sugar and sometimes a dusting of cinnamon or nutmeg...it depends on what we are eating it on.

[mcconnellboys]

Yummy! I'll have to try this....

[sheryl]

Hey! I make homemade whipped cream. My interest started when a chef friend of 30 years made some for us during one of our visits.

 

Based on that, I use the cream whipped to almost near peaked. I add a little of the granular sugar and continue to whip to right consistency. I would prefer not to use sugar, but a little 1/4 - 1/3 c. gives it a "barely" sweetened taste that's not overwhelming on the tongue.

 

I like vanilla alot, but it may be overwhelming. Sometimes there can be too many flavors. The liquid may take down the whipped cream.

 

However you make it.....ENJOY!

[newlifemom]

Powdered and yes to the vanilla. :)

 

I can't believe you've dragged us all through such controversy!!! :lol:

 

I really need to read the threads before posting. I'm guessing you meant a quart or a pint? I can't imagine

the size mixing bowl you'd need to whip a half gallon! :w00t:

 

You're right' date=' it was a quart. I really thought it was larger than that, but boy howdy does a quart make [b']a lot[/b] of whipped cream. It's all gone btw.