I love whipped cream, but I hate the stuff in aerosol cans.  I’ll admit to a Cool Whip addiction.  Sometimes I’ll eat cool whip out of the tub like it’s ice cream.  However, I still maintain good taste in other whipped toppings.  This is a simple way to make your own whipped cream.  Adjust the sweeteners to your own liking.

1 cup of heavy cream
1 or 2 tablespoons sugar or Splenda
½ teaspoon vanilla
Tiny pinch of salt

To start, the cream should be as cold as possible, and the bowl should also be very cold.  It’s best to use an aluminum mixing bowl that has been set in the freezer for 10 to 15 minutes.  The cream will whip easier and to a higher volume when very cold.  Add the cream to the bowl along with the pinch of salt.  Whip with an electric hand mixer clockwise or counter clockwise (always whip in the same direction).  I use my KitchenAid stand mixer.  When the cream is about half-way whipped, add the sugar (or Splenda) and vanilla and continue to whip. If you add the sugar and vanilla at the beginning, the cream will not whip to a high volume.  Keep whipping till sugar is dissolved and the cream stiffens.

Yankees suck!