how to make whipped cream

How to make whipped cream.Ingredients
1 cup of heavy whipping cream
1/3 cups sugar. (icing sugar mixes in more easily)
1 pinch salt
1/2 a teaspoon of vanilla extract

The cream will expand into more so be careful how much cream you put in.
e.g. if you put in 1 cup it will multiply into 2 cups.
Method:
1. Pour the 1 cup of heavy cream into a large bowl.
2. Add in about a 1/3 cup of sugar and a tiny pinch of salt.
3. Adding more sugar will help thicken the mixture, but don't add too much.3/4 a cup to a cup is too much.
4. Using a wire whisk or beater, whip the mixture together until you get soft peaks.
5.Let it chilled  in fridge to cool.

Tips
The longer you whip the frothier it becomes, but whip it too long and it becomes butter.
Add food colouring for special events.If it tastes tart, add more sugar.
Alternately, use powdered sugar,  or your favorite artificial sweetener, and sweeten to taste. You can certainly use less sugar. The key to truly tasty whipped cream is vanilla extract (about a half teaspoon)
You can also add different extracts or liquor for extra flavors.






Substitution for Whipping cream
1.Butter and Milk
Mix 1/3 cup softened butter with 3/4 cup milk for a whipping cream substitute. Using an electric mixer will help achieve the desired consistency. This is not a dairy-free option, but it works if you are out of whipping cream and need it for a recipe. This ratio is the equivalent of 1 cup of cream. This substitute works for baking or cooking.

2.Dry Milk, Lemon Juice and Vanilla
Using an electric mixer, combine 1/3 cup ice water with 1 1/4 tsp. lemon juice and 1/2 tsp. vanilla. Once the ingredients are mixed thoroughly, slowly add 1/3 cup dry, nonfat milk. Beat at a medium speed for five minutes and check the consistency. If the mixture needs to stiffen a bit, continue to mix for another five minutes. Sprinkle in 2 tbsp. sugar and beat for another minute or two.

3.Banana and Egg White
For those who want to avoid the dairy in whipping cream, beat one ripe banana with an egg white. Keep an eye on the mixture so that you can stop beating when it reaches the desired consistency. If needed, you can add sugar to sweeten the final product.

4.Chilled Evaporated Milk
Chill 13 oz. of evaporated milk in the refrigerator overnight, or at least 12 hours. Combine the chilled evaporated milk with 1 tsp. lemon juice and beat with an electric mixer. Continue whipping until the mix reaches your desired consistency or stiffness.

5.Milk, Cornstarch and Flour
For a low-fat, low-carb alternative to whipping cream, whisk together 1 cup of low-fat or fat-free milk with 2 tbsp. of cornstarch. When combined, continue whisking and add 1 tbsp. flour. You can also use almond or rice milk. This substitute works best in recipes that call for whipping cream as a thickening agent.