I’m going to let you in on a little secret. My all-time favorite dessert is homemade whipped cream and berries.
If you’ve made whipped cream before, this information might come as a bit of a shock. But Yang, you write a food blog with over-the-top desserts like Matcha Green Tea Sugar Cookies and Churros con Chocolate Cupcakes! Desserts that actually require baking! Surely you like those better than something as simple as homemade whipped cream?!
You’d be right to scratch your head, but the heart wants what the heart wants, and mine craves fresh summer berries and a light, slightly sweet whipped cream more than anything else. Lucky for me, it’s quite possibly the easiest thing to throw together, so I have it quite a lot. If you have yet to try whipping up your own, here’s how I like to make mine.
The small cast of characters: 1 cup heavy whipping cream, 1 to 3 tablespoons (¼ cup) powdered sugar depending on how sweet you like it (I go with 3 tablespoons), and 1 teaspoon vanilla extract.
Before getting started, chill mixing bowl and whisk/beater in the freezer for 10 minutes.
Once chilled, remove from freezer and combine ingredients in the mixing bowl. Whip on medium until peaks form, making sure not to overdo it. Keep a close eye on things, because too much beating will make the cream lumpy, curdled, and if you overdo it by too much, it might even separate. Eek.
The whipped cream is wonderful with fruit.
And great all on its own too. I’m guilty of eating it by the spoonful.
Here’s a tip for you. When I’m entertaining (not so frequent) or craving carbs (much more frequent), I’ll pick up a package of pre-made individual-sized angel food cakes from the grocery store for a little something extra.
They’re a great thing to have on hand, and I like leaving them out for anyone who wants to make themselves a mini berries and whipped cream cake.
They’re a fun crowd-pleaser and my go-to no-fuss summertime dessert.
And now you know my little secret. My favorite dessert involves no baking whatsoever. 3-ingredient homemade whipped cream. It’s the best.
If only everything else in life were as simple and sweet.
And just for the record, cupcakes and pies and cookies are a very very close second.
- 1 cup heavy whipping cream
- 1 to 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Before getting started, chill mixing bowl and whisk/beater in the freezer for 10 minutes.
- Once chilled, remove from freezer and combine ingredients in the mixing bowl.
- Whip on medium until peaks form, making sure not to overdo it. Keep a close eye on things, because too much beating will make the cream lumpy, curdled.
- Serve as a topping, with fruit, or enjoy as is.