How can i make whipping cream from scratch ?

Answer 1

If you have an electric mixer (Kitchen Aid), chill the bowl in freezer for ten minutes. Returm bowl, add desired amout of h. cream, immediately beat on medium, slowly adding powdered sugur. About I/2 cup to one Qt will suffice. Beat until stiff peak.

Answer 2

Put some heavy whipping cream, vanilla extract and a box of powdered sugar in a bowl, and mix it a long time, with a mixer- (but don't over beat or mix, because you'll end up with oleo. ) just until you get stiff white peaks.

Answer 3

You can purchase whipping cream at the grocery store and whip it with a whisk. From scratch, you will need to milk the cow, and let the cream separate from the milk first, then put the cream in a bowl and whip it. ;-)

Answer 4

By a lil qt. of heavy whipping cream from the store add to a bowl whip and two or three tbls. of powdered sugar until you get stiff peaks.

Answer 5

Just use an electric mixer (handheld or stand) start out on low and when it starts to look a little bubbly then move up to high. You can gradually add sugar if you want it to be sweet. The finer the sugar the better.

Answer 6

1. buy a cow
2. milk it
3. pasteurise the milk
4. put milk in deep bowl
5. whip milk until it gets fluffy

Or you could do it the easy way...

1. Buy milk
2. Put milk in bowl
3. Whip milk until it is fluffy

Answer 7

scratch? You mean directly from the cow? I seriously doubt it.

Answer 8

From a scratch ? Which kind ? A cat got ya ? I don't think it can be done. Good Luck! :)

Answer 9

~*~Here are several choices that my family & I use. Hope you enjoy them!

PERFECT WHIPPED CREAM

1 c. (1/2 pint) chilled heavy cream*
1 T. granulated sugar
1 tsp. vanilla extract

Chill deep glass bowl (1 to 1 1/2 qt.) & beaters for a handheld mixer in freezer for at least 20 minutes. Add cream, sugar, & vanilla to chilled bowl; beat on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave a trail, about 30 seconds more. Increase speed to high; continue beating until cream is smooth, thick, & nearly doubled in volume, about 20 seconds for soft peaks or about 30 seconds for stiff peaks. If necessary, finish beating by hand to adjust consistency. Serve. (Can be transferred to fine sieve or strainer set over measuring cup & refrigerated up to 8 hours.) Makes about 2 cups.

*NOTE: If using pasteurized cream, safeguard against over-whipping by slightly under-whipping with the handheld mixer, then hand-whipping with a whisk for a few strokes to finish. Whipping times will be longer for ultra-pasteurized cream.

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COOL WHIP CLONE

1 (5oz.) can evaporated milk, chilled
2 T. cold water
1 tsp. unflavored gelatin
2 T. granulated sugar
3 T. corn or safflower oil

Pour evaporated milk into a shallow tray, bowl or ice cube trays & place in the freezer until crystals begin to form around the edges. While the milk is chilling, combine the gelatin & water in a dish, without stirring. Place the dish in a small saucepan or dish containing hot water & let stand until the gelatin dissolves, about 5 minutes. Remove dish from the hot water, stir the gelatin & allow to cool. Beat the milk in a medium size bowl until stiff peaks form. Gradually add the sugar, oil, & then gelatin mixture. Continue beating until stiff peaks form again. Cover & place in freezer for 10 minutes, then transfer to refrigerator. The mixture will become very stiff. Before serving, stir to soften. Will keep 3 days covered in refrigerator.

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WHIPPED TOPPING FROM DRY MILK #1

1/2 c. dry milk
1/2 c. ice-cold water
1 T. lemon juice
2 to 4 T. sugar

Whip dry milk & ice-cold water until stiff enough to stand in soft peaks. Add lemon juice & sugar to personal taste. Whip until stiff.

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WHIPPED TOPPING FROM DRY MILK #2

3/4 c. nonfat dried milk
3/4 c. water, very cold
1/2 tsp. vanilla
sugar, to taste

Thoroughly chill beaters & bowl. Pour ingredients into chilled bowl & whip until thick. Add vanilla & sugar.

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WHIPPED TOPPING FROM DRY MILK #3

1 tsp. gelatin
2 tsp. cold water
3 T. boiling water
1/2 c. ice water
1/2 c. nonfat dry milk
3 T. sugar
3 T. oil

Chill a small mixing bowl. Soften gelatin with the cold water, then add boiling water, stirring until gelatin is completely dissolved. Cool until tepid. Place ice water & nonfat dry milk into the chilled bowl. Beat at high speed until mixture forms stiff peaks. Add sugar, still beating, then oil & gelatin. Place in freezer about 15 minutes then transfer to refrigerator until ready for use. Stir before using to retain creamy texture.

Answer 10

churn butter for a very, very, very long time, then add sugar