Homemade whipped cream is one of those foods that has a definite taste advantage over its store-bought counterparts. And, when you make whipped cream at home, you can control the amount and type of sweetener used.
Whipped cream really is just cream that has been agitated such that air is trapped in it, making it light and fluffy.
Making whipped cream from fresh goat milk cream is a great way to put an extra-special finish on your delicious homemade dessert.
There are two simple ways to make whipped cream: 1) with an electric mixer, or 2) with a jar.
To use an electric mixer, place 1-2 cups of cream in a bowl. Mix on medium to high speed until the cream starts to thicken. When the cream makes stiff peaks that do not collapse, it is ready.
For the jar method, place 1-2 cups of cream in a quart jar, and secure the lid tightly. If you use a different size jar, fill it only about half full or less. As the air in the jar is incorporated into the cream, it will expand, so you need to leave plenty of place to account for this.
Shake the jar continuously for 5-15 minutes. You will notice that the sound of the agitating cream eventually changes from a liquid “sloshing,” to a duller “thunking.”
Open the jar and check. If the cream has turned into a solid mass, you are finished.
With either method, you should be careful to stop as soon as the cream is sufficiently formed. If you continue to agitate it, you will end up with butter, instead.
Finally, you can also add sugar or other sweetener to the whipped cream, but you will want to do this carefully because too much stirring will release the trapped air and deflate your whipped cream. Have fun and Enjoy!
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