If I knew for sure how to make whipped cream I would tell you!
The reason I say that is that I did try making whipped cream as I had heard to do it… mainly chill the beaters and chill a tall and narrow mixing bowl before mixing.
My first attempt I dumped the sugar in before it was whipped and nothing happened.
So I tried again with my second attempt by waiting to add the sugar until after peaks started to form.
That might have worked except that… no peaks formed.
So there I was with a coconut cream pie waiting for dinner with no cream.
Well, there was cream, but it was runny cream. It surely wasn't my idea of whipped cream!
So in desperation I threw convention to the wind and got out my handy glass mixing mixing bowl – at room temperature.
I dumped the cream in and started beating it again, without much hope.
Did I mention that my mixer only has one beater?
The other one disappeared I'm assuming during an over enthusiastic cleaning session.
So I was mixing away with one beater and lo and behold, I saw peaks forming.
What a wonder to behold!
I slowly added some sugar and a few drops of vanilla extract, and voila!
We were having coconut cream pie for dessert.
HERE'S HOW I DID IT
I took about 125ml (about 4oz) whipping cream that you get with the milk and dairy. It comes in a little container similar to a milk carton in a 250ml size.
Poured it into a glass mixing bowl. Mixed it for a few minutes until peaks started forming.
Poured a few drops of vanilla extract in.
Added about 1 tbsp sugar slowly while continuing to mix.
Stopped when it was forming consistent peaks.
It is common advice to chill the beaters and bowl first, it could be that the whipped cream was already quite chilled when I switched bowls, so next time I will chill my bigger glass bowl and use it. I think that having the extra space to whip made the difference.
If you'd like to attach some coconut cream pie to the whipped cream, here's the recipe. It got rave reviews!
