1. Start by popping a stainless steel mixing bowl in the freezer for a few hours -- getting it cold first makes a big difference.
2. Pour some whole cream into the bowl and grab an electric mixer (use a whisk attachment, not a paddle). You can whisk it by hand, but it will take much longer!
3. Whisk away, adding sugar slowly (about a tablespoon at a time is good). The amount of sugar can depend on how sweet you want your cream to be, but, as a rule of thumb, shoot for a quarter-cup of sugar for every cup of cream.
4. To enhance the homemade taste, add a splash of vanilla extract -- but stick to the real stuff, not artificial.
5. Keep mixing until the cream gets stiff and starts to form peaks. Use your instincts -- and your fingers -- to judge when the whipped cream is ready. Then refrigerate.
Nestpert: Pam Turkin is the owner of Just Baked Shop, which has four locations in the Detroit metro area that ship all over the country.
-- The Nest Editors
May 04, 2010
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