Growing up I remember those cans of the ReddiWip whipped cream in our refrigerator. I didn’t think much about whipped cream coming out of a can because what was inside is what mattered most to me. It wasn’t until I became an adult and experienced fresh whipped cream did I realize the following:
- Whipped cream in a can isn’t normal. I won’t stay on my soapbox here too long, but Nitrous oxide is the gas being used to help pump up the volume of whipped cream. Do you know what Nitrous oxide is good for? I’ll let you research for yourself.
- Fresh whipped cream tastes SO much better!
- Making fresh whipped cream is ridiculously easy to make. Did I say ridiculously easy?
Here is the super simple recipe to making our own whipped cream. I promise you, this is much better for you than the canned or packaged stuff using real ingredients and no nitrous oxide.
Note: I use my KitchenAid mixer but you can also whip cream by hand.
Substitution: There is a vegan whipped cream alternative though I would like to try and perfect it before I officially post. However, you can use the liquid from a can of chickpeas. Combine with your sugar and vanilla (optional) and whip until stiff peaks form. It isn’t bad, but I can taste the chickpeas and that definitely isn’t what I’m going for. If you make this, let me know if you were able to get rid of the chickpea taste.
Combine all of the ingredients and whip until you get stiff peaks
Store in the freezer until use
Fresh whipped cream can last 2 to 3 days when refrigerated or 2 to 3 months when stored in the freezer.
Cheers to simple recipes!
Simple & Homemade