Whipped cream is one of the great joys of life. Not to be confused with non-dairy whipped topping — you know the one I’m talking about — whipped cream is literally heavy cream (the thick, creamy fat that rises to the top of whole milk) whisked into fluffy submission.
To make your own whipped cream, pour a cup of chilled heavy whipping cream (non-fat/non-dairy/skim milk/half & half won’t work) and a tablespoon of sugar into a large bowl. Grab your whisk and move it vigorously back and forth through the cream. The goal is to incorporate enough air into the cream to cause it to thicken. Once the cream is light, fluffy and thick enough to cling to the whisk when it’s removed from the bowl, stop whisking. You’re done. Over-whipped cream will look curdled and will eventually thicken into butter. Refrigerate whipped cream in an airtight container.
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