Desserts are a staple in my home during the holidays, and whenever we head to visit family or friends and we’re asked to bring something, I almost always volunteer to bring the sweets.
And to me, there’s no more special touch to a homemade pie or other baked good than homemade whipped cream!
Hold on, now. I know what you’re thinking. Homemade whipped cream is probably hard to make and time-consuming, and blah blah blah. Let me stop you. I admit I grew up eating—gasp—whipped cream from an aerosol can on my pie. The first time I made homemade whipped cream it seemed daunting. I made the mistake of trying to do it with a whisk and the cream wasn’t cold enough. It was a huge failure and I had just about given up and was thinking about going back to the can.
Then, a friend shared a tip with me that changed my outlook on homemade whipped cream forever. The best way to make homemade whipped cream (and without a mess) is easy and you can use a familiar kitchen appliance you probably never thought of using to make whipped cream before—a food processor.
I was a bit skeptical at first, but willing to try it out because I love the taste of homemade whipped cream. After several tries, I finally developed a pretty perfect method, which I’m sharing here with you. The key to getting this right is that the whipping cream needs to be extremely cold. My best advice to get it to the right temperature is to put it in the freezer for about an hour, making sure you shake the container every 10-15 minutes so that the cream doesn’t freeze completely, but ice crystals still start to form along the sides.
What makes this recipe special from regular whipped cream is that I’ve added cajeta, a goat’s milk caramel, which will give it a beautiful light brown color and a sweet, distinctive caramel taste. It goes great on top of pumpkin pie, apple pie, and just about any other pie, cake, tart or other baked good that you might be serving during the holidays or for a special occasion.
- 2 cups (1 pint) of whipping cream
- 2 teaspoons of granulated sugar
- 2 tablespoons cajeta
I used my Kenmore Elite food processor for this recipe.
Begin by chilling the whipping cream in the freezer for up to an hour, making sure to shake the container every 10-15 minutes so that the cream doesn’t freeze completely. It’s perfectly fine if ice crystals form along the sides or the cream gets little ice chunks in it when you pour it into the food processor. Pour it in and secure the food processor top.
Run the processor for about a minute or two, then add the 2 teaspoons of granulated sugar. Keep running the processor for another minute or two. You may want to stop the motor briefly and open the lid to make sure that the cream is beginning to thicken. If necessary, use a spatula to push any whipped cream down the wall of the bowl.
Turn the processor back on and let it run for about 30 seconds. Begin to slowly add the cajeta. I prefer about 2 tablespoons so it’s not as sweet, but you can add up to 3 tablespoons if you like. Run the processor until the cajeta is incorporated. Unplug your food processor and use a rubber spatula to spoon the whipped cream out of the bowl.
You can serve immediately or store in an airtight container in the refrigerator for up to 2 days.
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