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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.
The beautiful grounds of the JW Marriott Desert Springs Resort & Spa.
The bottom (left) and top (right) of the Palm Springs Aerial Tramway.
Beautiful wilderness and … snow! Something I haven’t seen in a few years.
- Stand mixer fitted with the whisk attachment*
- Wet measuring cup
- Measuring spoons
- 1 cup cold heavy cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- 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.