A thousand times better than the stuff out of a can, fresh sweetened. Used with permission of the publisher, Wiley Publishing, Inc. Pour the cream into a well-chilled bowl and add the sugar and vanilla. Looking to take your desserts to the next level Homemade whipped cream is the answer. From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. When the cream begins to thicken as you beat it, reduce the mixer speed so you can watch carefully and beat just until soft peaks form. It also helps to chill the bowl and beaters before you begin. Betty's Tip: Well-chilled cream will whip the best, so keep it refrigerated until ready to use. Vanilla Whipped Cream: Beat 1 cup whipping (heavy) cream, 3 tablespoons granulated or powdered sugar and 1 teaspoon vanilla in chilled medium bowl with electric mixer on high speed until soft peaks form.
Spiced Whipped Cream: Beat 1 cup whipping (heavy) cream, 3 tablespoons granulated or powdered sugar and 1/2 teaspoon ground cinnamon, ground ginger or ground nutmeg in chilled medium bowl with electric mixer on high speed until soft peaks form. Rum-Flavored Whipped Cream: Beat 1 cup whipping (heavy) cream, 3 tablespoons granulated or powdered sugar and 1/2 teaspoon rum extract in chilled medium bowl with electric mixer on high speed until soft peaks form. Peppermint-Flavored Whipped Cream: Beat 1 cup whipping (heavy) cream, 3 tablespoons granulated or powdered sugar and 1/2 teaspoon peppermint extract in chilled medium bowl with electric mixer on high speed until soft peaks form. Maple-Flavored Whipped Cream: Beat 1 cup whipping (heavy) cream, 3 tablespoons granulated or powdered sugar and 1/4 teaspoon maple extract in chilled medium bowl with electric mixer on high speed until soft peaks form. Citrus-Flavored Whipped Cream: Beat 1 cup whipping (heavy) cream, 3 tablespoons granulated or powdered sugar and 1 teaspoon grated lemon or orange peel in chilled medium bowl with electric mixer on high speed until soft peaks form. _ Almond-Flavored Whipped Cream: Beat 1 cup whipping (heavy) cream, 3 tablespoons granulated or powdered sugar and 1/2 teaspoon almond extract in chilled medium bowl with electric mixer on high speed until soft peaks form. For 3 Cups: Beat 1 1/2 cups whipping (heavy) cream and 1/4 cup granulated or powdered sugar in chilled large bowl with electric mixer on high speed until soft peaks form. For 2 Cups: Beat 1 cup whipping (heavy) cream and 3 tablespoons granulated or powdered sugar in chilled medium bowl with electric mixer on high speed until soft peaks form. For 1 1/2 Cups: Beat 3/4 cup whipping (heavy) cream and 2 tablespoons granulated or powdered sugar in chilled medium bowl with electric mixer on high speed until soft peaks form. Increase the speed to medium and add the sugar. For 1 Cup: Beat 1/2 cup whipping (heavy) cream and 1 tablespoon granulated or powdered sugar in chilled small bowl with electric mixer on high speed until soft peaks form. In the bowl of a stand mixer fitted with the whip attachment, whip the cream on medium-low speed until it begins to thicken, 1 to 2 minutes.
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