Yay! It’s the weekend. We are taking the kids to their grandma’s house for a sleepover tonight while we go to a party for Casey’s work.
Casey signed me up to bring a salad and a dessert. Wasn’t that nice of him?
So, of course, I’m making my all-time favorite dessert (which I’ll share with you next week), and I remembered last time I made this dessert, someone asked me what kind of cool whip I used in it. They were surprised when I told them I whipped my own cream. Imagine, in this modern world, whipping your own cream!
If you don’t whip your own cream, you really should. It is about the same price as buying store-brand cool whip, but tastes at least 4 thousand times better!
Whipping cream. Not heavy cream or coffee creamer. Real whipping cream.
Sugar. Half a cup per half-pint. I made a pint here, and used one cup of sugar.
Vanilla. Yes, I buy the cheap stuff. One teaspoon per half-pint. I used 2 teaspoons here.
Put everything in a bowl and whip it up.
That’s it. Just whip, whip, whip for a minute or two, until it gets as stiff as you want it.
I whip mine until there’s a nice little peak on it.
If I’m using it in a recipe where I’ll be mixing it in with something, I will whip it longer so it’s stiffer, because it looses is stiffness when you mix it in with other things.
See? It’s so easy, and tastes so much better!
Next week, I’ll be sharing the dessert I’m taking to the party. It’s one of my all-time favorite dessert recipes using whipped cream. So check back.