Homemade Whipped Cream
This amazingly fresh and fluffy whip cream is stabilized with E-Z Gel. Pile it high on crepes, pies, cakes, brownies, ice cream sundaes, mousses or puddings, fruit salads, what isn’t better with homemade whip cream?!
Prep: 5 Min
Total: 5 Min
Yield: 2 Cups
- 1 pint whipping cream
- 6 T. powdered sugar
- 1 t. E-Z Gel
- 1/2 t. vanilla extract
In medium bowl, whip cream with electric mixer to very soft peaks. Gradually add powdered sugar. Sprinkle in E-Z Gel, then add vanilla. Whip to soft peaks. Store leftover whipped cream in the refrigerator.
CUSTOMIZE YOUR WHIP CREAM with these variation: Chocolate Whip cream: Add 4 Tbls. powdered chocolate milk mix Strawberry Whip cream: Add 2-4 Tbls. powdered strawberry milk mix OR 1/4 cup drained, mashed strawberries. Spiced Whip Cream: add 1/2 teas. ground cinnamon and 1/4 teas. nutmeg. Almond Whip cream: Substitute Almond extract in place of vanilla.
50 Calories, 5 g total fat, 3 g saturated fat, 0 g trans fat, 2 g carbohydrates, 0 g fiber, 1 g sugar, 0 g protein, 5 mg sodium.