Each week, we drive to nearby Bend, Oregon and pick up our gallon of fresh, raw milk. It comes in a glass jar and you can clearly see the thick, off-white cream that’s risen to the top. Yum.
Often, I’ll come home and divide the milk into two half-gallon milk jugs (well, I get to it eventually anyway), making it much easier for our littles to pour and for Ian to take some to work when he has a shift.
Sometimes, though, I’ll skim off the cream and save it for something special, like homemade whipped cream or caramel sauce.
Homemade Whipped Cream
The former is a family favorite and my kids love the process of turning plain ol’ cream into sweet, soft white peaks they can’t wait to get their hands on. The process is simple and, if you’ve only got a few spare minutes, that’s plenty of time to make your own delicious homemade whipped cream.
- 1 cup whipping cream (use what you get from your herdshare, or pick up some whipping cream from the store)
- 3 Tbsp powdered sugar (I like to put evaporated can juice in my Blendtec and turn it into powder)
- 1 tsp vanilla extract
I like to whip up my cream in a metal bowl – the one you find on a Kitchen Aid stand mixer. If you don’t have a stand mixer (we don’t in the bus), you can use a metal bowl and a handheld mixer (you could also use a whisk if you have a lot of spare time and are in need of an arm workout).
Place the metal bowl in the freezer for about 10 minutes so it can get nice and cold before you add the cream.
Once it’s chilled, remove the bowl from the freezer and pour in your cream. Place the beaters inside the bowl and turn on your mixer. Start slowly, or use some kind of shield so you don’t end up with cream all over yourself.
After a minute or two of beating the cream on medium high, you should notice it starting to thicken. This is when I stop the mixer and add the powdered sugar and vanilla. Once added, turn the mixer back on and keep mixing for a couple more minutes.
Once you have soft white peaks, stop mixing. If you go too long, you’ll end up with butter.
Have extra cream? I suggest making some salted caramel sauce. Here’s my recipe.