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    Home / Recipes / Easy

    1 Feb 4, 2011 Easy  |   Jump to Recipe

    KK101: Cool Whhip

    Cool Whhip

    This post may contain affiliate links.

    If you weren’t already well aware, pie tastes better with cool whhip.  And let me tell you, pie tastes even better with homemade cool whhip!  I almost always have a container of heavy cream, vanilla and sugar on hand in case I need to whhip up an impromptu batch of cool whhip.  This recipe is so easy and adaptable.  The proportions below will produce a whhipped cream that focuses on the flavor of the cream and vanilla.  You could certainly bump up the sugar if you like your whhipped cream sweeter.  Or, have a little fun altering the flavor of the cream with various different extracts (almond, rose, orange blossom, peppermint, etc.).

    In addition to this simple recipe for Cool Whhip, I’ve included several photos from my recent trip to Palm Springs.  I just love the desert this time of the year.  The weather is cool, crisp and sunny.  The resort I stayed at was a beautiful desert oasis surrounded by soaring, snow-capped mountains.  So, so beautiful.  Continue reading for the photos and recipe.

    Palm Desert

    The beautiful grounds of the JW Marriott Desert Springs Resort & Spa.

    Palm Springs

    The bottom (left) and top (right) of the Palm Springs Aerial Tramway.

    Palm Springs

    Beautiful wilderness and … snow!  Something I haven’t seen in a few years.

    Stand Mixer, Measuring Cup, Measuring Spoons

    Cool Whhip

    Cool Whhip

    by Brandon Matzek
    No ratings yet
    Print Recipe Pin Recipe
    Servings 8 servings

    Ingredients
      

    Equipment needed:

    • Stand mixer fitted with the whisk attachment*
    • Wet measuring cup
    • Measuring spoons

    Ingredients needed:

    • 1 cup cold heavy cream
    • 1 tablespoon powdered sugar
    • 1 teaspoon vanilla extract

    Instructions
     

    • Using a wet measuring cup, pour heavy cream into the stand mixer.
    • Mix on medium speed until the cream just starts to thicken (beginning soft peaks). Add the sugar and vanilla extract.
    • Continue mixing on medium until the cream reaches stiff peaks. To test for stiff peaks, stop your mixer and pull the whisk straight up out of the cream. A peak will form and hold its shape straight up. You really need to pay attention here. Cream that is over whipped will have a grainy texture. Cream that is majorly over whipped will turn into butter.
    • Transfer cool whhip to a clean container. Use immediately or store in the refrigerator.

    Notes

    * You can also use a hand mixer or plain old whisk to make cool whhip. I personally don't have the patience or fortitude to whip cream by hand, so I use a stand mixer.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    Vanilla Extract, Powdered Sugar, Heavy Cream

     

    1
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Easy Tags: heavy cream, powdered sugar, vanilla

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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