Whipping up your own whipped cream is better for you than buying any of the prepared whipping cream. Cool Whip is likely the best known of the whips. And many people wrongly believe its no different than homemade whipped cream. But they would be surprised.
Inside that easy to serve tub are water (first ingredient), hydogenated vegetable oil, high fructose corn syrup, corn syrup and skim milk. Far from actuall whipped cream!
This, and other ingredients, explain why it tastes nothing like the real thing.
The trick to a good whipped cream is coldness. I use a smooth, metal bowl (copper isn't necessary) chilled in the freezer with cold whipped cream and caster sugar so there's no gritiness.
BUT DID YOU KNOW that you don't need to spend $5-$9 on whipping cream to get whipped cream without the chemicals? You'll be using evaporated milk from a can. There is a technique though.
1. Pour the milk into a small mixing bowl and place the beaters into the milk.
2. Freeze everything for around 30 minutes or until ice crystals form around the edge of the bowl.
3. Beat on high for one minute or until frothy and gradually add in your sugar and vanilla or whatever extract you prefer and keep beating until its stiff.
3. Serve immediately
If you're going to have to wait to use it, you can stabilize it with a little white chocolate vanilla pudding (about 1 tbsp per can put in with the sugar as you whip).