Homemade Whipped Cream

Homemade whipped cream and I… we’re tight. We’ve been friends for about a year now, and even though I know it’s not good for me, I can’t quite get away. Oh sure, I could if I really wanted to, but honestly? I don’t. Homemade whipped cream is delicious. Indulgent. Creamy. AND, the best part? It’s super simple to make.

The biggest issue I’ve had so far is finding and appropriate size bowl to make it in. Too small, and the whipped cream flies everywhere. Too big, and you can’t really get in there to whip it up properly.

Until a close family friend – and I feel it’s important I mention they’re Irish immigrants, because we’re also Irish, and we love all the true Irish customs they bring to our celebrations (brown bread, anyone?) – she recommended a tip. And guess what? It worked. And now, I will share that tip with you!

So here we go!

RECIPE:
1 cup Heavy Whipping Cream*
2 Tablespoon Powdered Sugar
1 Teaspoon Vanilla
*Note: Be sure it’s heavy whipping cream, not just “whipping cream”.

Measure 1 cup of the Heavy cream into a 2 cup glass Pyrex measuring cup. (This is the tip our family friend taught me!) Add the vanilla.

Using a hand mixer on low, whip for 1-2 minutes. Add the powdered sugar. (You can add 1 tablespoon if you’d prefer it less sweet.) If you have the powdered sugar pre-measured, you can add it while you whip. If necessary, you can stop the mixer to add the powdered sugar and then start it again. Increase the speed and whip until it’s thick and forms peaks.

 

That’s it! You’re done!

Some of my favorite ways to enjoy homemade whipped cream?
– Pie topping (Pumpkin or Chocolate Peppermint Pie, for example)
– On your coffee (Especially this Peppermint Mocha)
– As a brownie topping (try these Guilt-free Black Bean Brownies)
– A lighter dessert of strawberries & whipped cream

Special Dark Peppermint Mocha

I originally began using Essential oils because I wanted a natural alternative to OTC medicine, especially for my kids, since the options can be overwhelming and I’m obviously very cautious about what I put in their bodies.

But now that I have them, I’ve been finding fun uses for them as well, like this homemade sugar scrub and all-purpose cream. You can also cook and bake with the oils, which I’ve only tried once or twice so far. This week I discovered this: I can make a peppermint mocha at home that rivals Starbucks’, plus it has the health benefits of peppermint oil instead of added sugar from a syrup. 😀 Now I will not give up my annual Starbucks Peppermint Mocha during our shopping break on Black Friday, but this is a really good option for all the other days in winter when I don’t want to spend $5 for a ‘designer coffee’. (Because you know I can’t have only one…!)

So here’s what you do!

1. Brew your favorite coffee. We like Dunkin Donuts. It’s best when you grind the beans yourself, because it’s super fresh. If you want a little extra depth to your coffee, you can add about 1/2-1 Tablespoon cocoa powder to every 6 Tablespoons coffee grounds; you put that right in with the grounds while it brews. I use Nestle cocoa powder here, or a good quality baking cocoa.

2. Pour 1 Tablespoon Hershey’s Special Dark Cocoa Powder into your mug. I use this in the actual mug because it is a very rich dark chocolate, which is my favorite. Plus it makes up for the fact that you are using regular coffee, not espresso, in your hot beverage.

3. Pour coffee over said cocoa powder, into mug. Stir.

4. Add as much cream or milk as you like. I’ve found I like Half & Half best. I only use a teaspoon or two. Also add a teaspoon or two of honey. (Click here to learn why I started using honey in my coffee.) Stir again of course.

5. Add one drop peppermint essential oil and, you guessed it, stir again! (It is strong. You only need 1 drop!)
*EDIT: Be sure to stir well or use a little frother to mix after adding the peppermint oil, so it doesn’t just hang out on top of the coffee. If you don’t have a frother and you find the peppermint oil is too strong for that first sip, you can always add the peppermint oil after the cocoa powder, BEFORE the coffee 😉

Your beverage now looks like this!

Now, you can stop there. It is already super delicious and perfectly satisfying. But if you want to splurge, read on..

6. Add whipped cream and some mini-chocolate chips. And then sip quickly, before the whipped cream melts and the chocolate chips sink!!

MMMM… Special treat!

I think because the peppermint oil is so potent, the flavor kind of fuses into the whipped cream and even the chocolate chips taste a little bit peppermint-y!

This would be amazing with a chocolate creme pie for dessert.

Or on Christmas morning in your cozy Christmas PJs while the kids are opening presents around the tree, with snow falling outside… Yep, that sounds perfect. I’m doing that this year. 🙂

I’m loyal to one specific essential oil company, because I’ve found their purity stands far above the rest, and their educational support is second to none. To learn which one is my favorite, use my contact form and I’ll reply with details.

Quick Tip: Richer Coffee

A simple way to get fresher, richer coffee is to buy whole beans and grind them yourself.
The hubs got several bags of whole bean coffee for Christmas, but we didn’t have a grinder.  This week we bought one and I can tell you it makes a huge difference. The coffee has a much fuller flavor.

It only takes a minute more to measure and grind the whole beans and your coffee is much more enjoyable!