Believe it or not, whipped cream is all over the news right now. After some confusion over a new nitrous oxide law in New York state, local store owners mistakenly thought they had to kick out people who bought boxes of whipped cream to get away with it. sure they were 21 or older. The national news cycle picked it up, thinking the story was legit since store owners appeared to be carding people buying Ready Wip. Eventually, the state senator who drafted the law had to step in and clear everything up.
Long story short (too late), the law is about nitrous oxide canisters that one would use in manual whipped cream dispensers (like the ones you see at Starbucks or other bars/restaurants/dessert shops chic). People like to buy the little silver tubes of nitrous, pop them into a balloon, and have a good time (or so I hear). To quell this rote cooking equipment misuse among New York’s youth, New York State enacted an identity law to purchase the nitrous cans, and store owners misinterpreted this as all boxes of whipped cream. So, no, you don’t need your ID to buy Ready Wip in New York.
It reminded me, however, that whipped cream is just about the easiest thing to master in the home kitchen. It’s also much better from scratch than any box of emulsifier-filled whipped cream. Hell, you don’t even need nitrous to make it at home (unless you’re using a fancy whipped cream dispenser). In fact, my record for making whipped cream in a bowl with a whisk (back when I worked in kitchens) was just under 30 seconds. It really is that quick and easy.
It also gives me an excuse to dust off that old GIF!
Let’s go and I’ll show you how.
1/2 cup heavy whipped cream
1/8 tsp vanilla extract
Technically, you don’t need vanilla extract. The cream should have enough flavor to be a nice accent with whatever you serve it, although I like a sprinkle of vanilla to give it a bit more depth. Some people add a pinch of sugar. I find that it detracts from the natural taste of the cream. You’re also likely to use it on something that’s already very sweet anyway. You don’t need any extra sugar on top of that.
What you will need:
Large bowl (chilled in freezer)
Large whip (also refrigerated)
Cooling your bowl and whisk helps speed up the process. Everything comes together faster when it’s freezing. Keeping things super cold also allows the temperature of the cream to stay stable.
Add all ingredients to pre-chilled bowl and whisk unit to stiff peaks (about one minute or so). Focus on moving your wrists with your arms close to your body in sweeping motions across the cream, as if you were maniacally folding into the air. Always stir in the same direction. I step away from me, pushing the whisk through the cream at the bottom of the bowl and pulling it towards me over the cream.
And look at this, guys! Whipped cream and it only took a minute to make. Which was still far from my record of just under 30 seconds.
Still, it was perfectly good whipped cream in a minute. It really is that fast. There’s hardly any preparation other than putting a bowl in the freezer and measuring out some cream. All in all, it was incredibly easy for whipped cream that is far superior to anything out of a box. It was so airy and smooth and you could taste the fat in the milk with an almost buttery taste. The vanilla adds a smooth undercoat that helps the cream really shine. Give it a shot!