Sweetened Whipped Cream (Soy, Fish, Nut, Egg and Wheat-Free)

Probably one of the easiest things to make in the world is sweetened whipped cream, but yet I find that I never seem to make the time for it. That's probably because I never seem to have heavy whipping cream, but I think that it is something I will make a point to have on hand more often. I am placing this recipe from Betty Crocker's New Cookbook here not only for yours, but also for my benefit. It will encourage me to not buy the can or the tub whenever I need whipped topping, but to instead, take the little bit of time and effort it takes to make this for my family.

Please note that this recipe is only soy-free if you use all soy-free ingredients, and is fish, nut, egg and wheat-free.

Sweetened Whipped Cream

soy-free heavy whipping cream
(I recommend Organic Valley Heavy Whipping Cream (Pasteurized ONLY, not Ultra Pasteurized))

granulated or powdered sugar

For 1 Cup whipped cream: Beat 1/2 Cup heavy whipping cream and 1 Tablespoon sugar in chilled small bowl with electric mixer on high speed until stiff.

For 1 1/2 Cups whipped cream: Follow instructions above using 3/4 Cup cream and 2 Tablespoons sugar.

For 2 1/3 Cups whipped cream: Follow instructions above using 1 Cup cream and 3 Tablespoons sugar.

Variations: Flavored Sweetened Whipped Cream: Beat 1 Cup cream, 3 Tablespoon sugar and one of the following ingredients in a chilled medium bowl with electric mixer on high speed until stiff.

• up to 1 teaspoon extract of your choice (vanilla, almond, maple, mint, etc.)
• 1 teaspoon grated zest of your choice (orange, lemon, lime)
• 1/2 teaspoon cinnamon, ginger or nutmeg

(This recipe was originally posted on my original site, Natural and Free.)