Make Your Own Whipped Cream.
Yes, you can actually make you own whipped cream. Don’t buy the ones in the can, it is tasteless compared to making your own.
All you need are 2 ingredients - heavy cream (also known as double cream or whipping cream) and icing sugar.
When making a whipped cream, everything must be chilled - the bowl, the whisk attachment and of course the cream. Let it cool in the fridge for about 30 minutes or so.
For every 1 cup of cream, I use 1/4 cup of icing sugar.
Place the cream in the chilled bowl. Whisk at moderate high speed. It will take a while before it starts to reach “soft peak” stage so be patient. Once the cream is slightly thicken, pour in the sugar and whisk until it looks fluffy and glossy. But don’t over mix - it’ll turn lumpy.
It’ll take about 5-7 minutes to achieve the desired thickness. You should use the whipped cream immediately because it doesn’t last long - perhaps couple of hours, or slightly more. So if your cake/pie calls for this as topping, prepare the whipped cream just before serving.