Yesterday was one of those days where I was in the constant state of trying to play catch up. Exactly what I was trying to catch up on, I have no idea. I just felt like I was behind on everything.
By the end of the night I'd successfully done a whole lot of nothing (except one killer workout... if you're interested let me know).
Today, from saving me from being post-less I'm giving you a very easy recipe you need to tuck away and save forever.
A quick rewind to give some background. For as long as I can remember I haven't liked whipped cream. Ever. On anything. At Thanksgiving I'm the only one who has a slice of pumpkin pie sans the white whipped stuff. It's just so not good.
While making the food for Marcus' birthday party I (obviously) had to incorporate banana foods to fit the monkey theme. Banana pudding made the list. What good is banana pudding without crushed short bread and whipped cream? In case you're wondering, it's not much good.
My first batch was a success! I didn't hate it. In fact, it was really good. Rich, thick, and creamy. Delicious, really.
Next time you need whipped cream try this. It's SO EASY and SO much better than anything you'll find in your grocery store.
Homemade Whipped Cream
1 1/2 cups heavy whipping cream
2 tsp vanilla, or the seeds of 1 vanilla bean
1/2 cup powdered sugar
In a clean and cold bowl of a stand mixer, whip the heavy whipping cream using the whisk attachment until stiff peaks form.
Add the vanilla and powdered sugar and whip until combined.
Voila! You're very own whipped cream.
Instead of spooning the whipped cream into the cups of pudding I piped it in with a ziplock baggie with one of the bottom corners snipped.