Whenever I go to Cafe Borrone, I order hot chocolate. For one reason. The whipped cream. It is HEAVENLY.
I’ve been trying to perfect it and I think I’ve got it down. In fact, the last time I made whipped cream, Cate took a taste, looked up at me and said, “Mom, why is this whipped cream so good?”
“Because I’m so awesome.” That was the correct response, right?
Anyway, it’s super simple to achieve nirvana with whipped cream. There are only two ingredients: cream and powdered sugar (the powdered dissolves better than granulated). And there are just two little things to remember when you’re whipping it up with your beaters or mixer:
- Don’t be stingy with the sugar. Seriously, no skimping! I mean, don’t go too crazy…but you should at least be approaching crazy.
- Whip it until it is THICK.
That’s it. Throw that cream on some pumpkin pie or hot chocolate and I promise you’ll love me forever.
Speaking of hot chocolate, I have my best hot chocolate post ever planned for tomorrow. Be still my beating heart…you do not want to miss it.
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
“Because I’m so awesome.” That was the correct response, right? – Yes, that was the correct answer! Also, a fun variation for the holidays is adding a few drops of peppermint extract.
I loved the whipped cream that comes with the shakes at Peninsula Creamery (the last time I had a shake there was probably 5 years ago, but I’m sure it’s still good!). But, that cream probably has less sugar than the Borrone’s one. My husband, who likes whipped cream to be sweeter than I do, didn’t like the PC cream. Maybe I should take him to Borrone’s
Okay…it’s near perfect. i make it the exact same way that you do…with a bit much powedered sugar….but try adding a teaspoon or so of vanilla…..now THAT’s perfect!
ha ha! it was so funny, after the post was published I thought, I usually add vanilla! although, I haven’t the last few times for some reason! with or without, it’s delish…but I agree, vanilla is a darn good thing to put in there!
OMG, Borone whipped cream is so amazing. Thanks for posting the tip about powdered sugar instead of granulated. I’m going to have to try that out. Whenever I’m in town I insist my folks take me to Borone for a frosted mocha. Heavenly!
There is no other whipped cream other than real. The stuff in the can? SQUIRT IT UP YOUR BUTT.
Sorry. I feel strongly that we should all be making real whipped cream because the alternative kills kittens.
Thanks for the powdered sugar tip.
I always add about a tsp of vanilla as well. Yum! I love fresh whipped cream!
Ohhhhh powdered sugar. We’ll try that(or at least the boys will). Your answer was definitely spot on.
Powdered sugar also makes the whipped cream hold up better if you have leftovers. Not sure how long it will last because we always polish ours off within a couple days, but it doesn’t deflate like it does with granulated sugar.
I had never really thought about that, but you’re totally right – it does hold up better! glad you commented! 🙂
is it heavy cream or whipping cream?
either will work just fine!
Try adding some spice to it as well! I add a generous amount of cinnamon this time of year and it is heavenly!
mmmmmm…great idea!