Galley Talk

Homemade Whip Cream Recipe

Ingredients

  • 1 TSP Vanilla Extract
  • 2 TSP Confectioners Sugar
  • 16 Oz Heavy Whipping Cream

Instructions

Pour cream, extract and sugar into a cold stainless steel dispenser. Place the lid on and shake well. Serve cold.

Notes

  • If the cartridge is bad it will not foam up.
  • If too soft add extra sugar.
  • Invest in a quality dispenser.
  • Last 5 – 7 days refrigerated.
  • Once you start making your own, you’ll never buy prepackaged whipped cream again.
  • Test on a plate before using as a topping.
  • Unopened heavy whipping cream usually lasts for 30 days refrigerated. We always keep one in our fridge unopened.
  • You can add more or less extract or sugar to your taste.
  • We keep our empty canister dispenser in the refrigerator so that it’s always ready.
  • We use regularly on crepes, hot chocolate and pies.
Hi, I’m Janet