Easy whipped cream using a mini chopper. With Thanksgiving in the United States less than two weeks away, I am sharing a short cut to easy whipped cream. Real, home made whipped cream. I never knew how easy it was to make. It seemed hard and something you could only get in a classy restaurant. It was so delicious.
I thought I had to make do with store bought from the freezer whipped non dairy topping. Have you read the ingredients in that stuff? No real cream there. The taste is inferior to say the least. Then I discovered that my mini chopper could make real whipped cream in a few minutes. Perfect for pumpkin pie.
The Mini Chopper
A mini chopper is a miniature food processor. It holds around two cups and comes with a single chopping blade. It has one speed. I use mine for making whipped cream, chopping nuts, pureeing bananas, chopping onions and more. I use it nearly every day. Plus it is light and small enough I keep it in a cabinet. So, it doesn’t have to stay out on the counter top. It’s really easy to grab when I need it.
Mine is made by Kitchen Aid but there are other models available. This is my second one. I burned out the motor on the first one but I used it for years. I kept the bowl and blade from the first one. So now I have two bowls for my chopper which is convenient if I am chopping and pureeing. Or if one bowl is in the dishwasher.
Using A Mini Chopper To Make Whipped Cream
Set up the mini chopper with bowl and blade attached. Pour 1 cup heavy whipped cream into the chopper bowl. Add 2 tablespoons granulated sugar. I prefer granulated sugar to powdered sugar. The granulated sugar has a cleaner taste.
Place the lid on the mini chopper. Pulse for a minute or so. Add a teaspoon pure vanilla extract. There is a little hole in the lid just for this purpose. Use real vanilla extract. You are making real whipped cream from all natural ingredients for superior flavor. No imitations, please. Pulse for a few seconds to blend.
Remove lid from mini chopper. Take a spoon and check if there are soft peaks. The whipped cream should cling to the spoon. You should see small peaks. Like the ones below on the spoon.
If the whipped cream isn’t stiff enough for you, pulse for an additional thirty seconds.
That’s it. This method is great for last minute desserts or hot cocoa. It keeps well the refrigerator. I don’t know for how long because the whipped cream is usually eaten the same day it is made or the day after.
Easy Whipped Cream