The phrase “edible oil product” doesn’t exactly whet the appetite, does it?

But if you look closely at any can of imitation whipped cream, and you’ll find that’s what you’re spraying on your apple pie. (Remember that scene in When Harry Met Sally, where Sally orders her apple pie with a few qualifications: “I'd like the pie heated, and I don't want the ice cream on top. I want it on the side. And I'd like strawberry instead of vanilla if you have it. If not, then no ice cream, just whipped cream, but only if it's real. If it's out of a can, then nothing.”?)

Although those whipped cream imposters are convenient, they contain a few ingredients that don’t sound so wholesome. Polysorbate 60, anyone? If you want the decadent taste and texture that only real butterfat can bring, there is no substitute.

It is possible to buy real whipped cream in a can, but even then, you get an airier product that liquefies faster than homemade. So, it’s definitely worth knowing how to, um, whip up the real thing. Plus, you get to lick the beaters and the bowl. So let’s get started!

What you need:

• A carton of Whipping cream, (or Double cream in the UK.) Some other kinds of cream can be whipped, but not all. Here's a link which will explain the different kinds of cream and their uses.
• A bowl (metal is preferred for chilling, but you can also use a glass bowl)
• An electric hand mixer, or a wire whisk

Here are the three easy steps to making whipped cream:

1. Start by chilling the cream, the bowl and the beaters or whisk in the freezer for 10 to 20 minutes
2. Pour one cup of whipping cream into the bowl and beat until it holds soft peaks. Soft peaks should fold over when the beaters or whisk are lifted. If using an electric mixer, start on medium speed to prevent splattering, then speed up. If using a whisk, circle it vigorously in the cream, watching as it thickens. It’s a workout for your arm and shoulder! You’ll know you’ve over-beaten it if the consistency starts to turn buttery.
3. Once soft peaks start to form, you can add sugar (one or two tablespoons), and any other flavorings you like. Beat again until soft peaks form.

The Ingredients:

Start beating and once the cream begins to thicken (soft peaks) Add 1 Tablespoon of sugar...

...and 1 teaspoon of vanilla extract.

Continue beating...

Until the cream reaches desired consistency (do not over beat!).

Tips:

• One cup of whipping cream makes about 2 cups of whipped cream.
• For flavoring, one teaspoon of vanilla is often added per cup of whipping cream. But the flavoring possibilities are endless; you can add other flavor extracts, liqueurs, or powdered cocoa. How about bourbon? There are lots of flavored whipped cream recipes to try.
• If you’re using whipped cream on a dessert that will be sitting out for a while, adding icing sugar, rather than granulated sugar, in step 2 will help it keep its shape
• Whipped cream can be kept covered in the fridge for about three days.

How to use whipped cream:

• Put a dollop on strawberries or fruit salad
• Use it to top pies, cakes, fruit crisps, pancakes, French toast or waffles
• Add a spoonful to hot chocolate, or to an after-dinner coffee
• Kids will want to get into it if there’s food coloring involved. Try adding a few drops of their favorite color.
• Leftover whipped cream can be used in various dessert recipes, like Strawberry Shortcake, Lemon Poppyseed Pound Cake or Coconut Cream Bars.
• And if, for whatever reason, you can’t bring yourself to finish eating the whipped cream you’ve made, it can apparently be used as a face mask, hair treatment or shaving cream. Anyone game to try any of these ideas? Let us know how it works for you!

You can view and print this recipe here.

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