Espresso Love Sugar Whipped Cream
That tried and true DIY whipped cream recipe…the one that calls for boring white granulated sugar…is getting an upgrade for the new year!
Time: 5 mins total
Yield: 2 Cups
Author: Heather
Skill Level: Chef Boyardee
Why this is SO good:
Fresh, sweetened, homemade whipped cream is a light and pillowy addition to any dessert, and some drinks too! Impress your friends, guests, even yourself when you top with a not-store-bought gourmet flavor whipped cream!
Ingredients:
1 cup Heavy Whipping Cream, super cold
2 Tbsp Espresso Love Sugar
1/2 tsp vanilla bean paste (or pure vanilla extract)
How to make it:
Using a handheld or stand mixer fitted with a whisk attachment, whip the 1 cup heavy cream, 2 Tbsp Espresso Love Sugar, and the 1/2 tsp vanilla paste or extract on medium high speed for 3-4 minutes until it looks like whipped cream is supposed to!
How to store it:
Use it right away, or cover tightly and refrigerate up to 24 hours.
So, What If:
It’s looking chunky, not fluffy. Well, it’s a bit overmixed but no biggie - just add a bit more cold heavy cream and fold it in with a spatula until it’s smooth again.
I put it in the freezer, not the fridge for storage. It will be alright, it just may be a bit runnier than you’d like. You can just pour off the runny stuff and enjoy it anyways! Our secret!
I need like 4 cups of whipped cream, not 2. Oh, a big gathering, yay! This is a recipe you can double the ingredients - not all recipes you can, but this one says ‘the more the merrier!’
