Whipped cream shortage? No worries. Use this simple recipe to make your own

Perhaps you’ve heard of the “whipped cream shortage of 2016.” Apparently, an accident in August curbed the production of nitrous oxide, which is used to fluff up canned whipped cream. Conagra Foods, the maker of the popular Reddi-wip whipped cream, told the Boston Globe in a statement that full stocks of Reddi-wip will be “up and running by February.” But what to do until then?

Believe it or not, homemade whipped cream is as simple as a bowl and a whisk, or a food processor. Combine cold ingredients — heavy cream, sweetener and flavoring such as vanilla — and beat until you achieve fluffy peaks. That’s it, but it’s bound to impress any friends used to wielding a can to garnish their desserts this holiday season.

Here are some tips for making perfect whipped cream:

Start with cold ingredients and utensils: cold cream, cold whisk, cold mixing bowl (store your bowl and whisk or beaters in the freezer for several minutes before getting started, if possible). Your cream will whip faster if everything is chilled.

Add the sweeteners or flavorings just as the cream begins to thicken and gain volume. Taste and adjust as necessary before the cream is fully whipped, otherwise the additions won’t properly incorporate.

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Los Angeles Times Test Kitchen manager Noelle Carter shows how easy it is to make your own whipped cream. 

It’s easy to over-whip, so whenever possible, whip the cream by hand with a whisk for more control. If you use a stand or hand mixer, work on a lower speed (this will also improve the overall texture).

Should you over-whip the cream and it begins to lose that smooth texture and become stiff and coarse, and you see it separate and begin to curdle, you may be able to fix it. Gently whisk in (by hand) a little more cream until you regain the proper texture. Of course, whip long enough and you may happily find you’re on your way to homemade butter.

Food processor method: Probably the best trick I’ve learned was from former Test Kitchen director Donna Deane. She showed me how to make whipped cream using a food processor. The method is the same: Place the cold ingredients in the bowl (the bowl and blade do not have to be chilled) and process until you get the consistency you want, barely a minute or two. The texture is rich and superior to any other I’ve tasted. And it’s the method I demonstrate in the video tip above, and used in the photo up top.

Love cooking as much as I do? Follow me @noellecarter

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