yes, you read that correctly. HAND whipped cream. no matter what tools you are working with at home, as long as you have a whisk, you can make whipped cream happen.

whipped cream is one of those REALLY simple things to make at home that elevates ANY dessert. everything from fresh berries to an olive oil cake is a little extra special with some fresh whipped cream.

now, you can definitely use any of your fancy kitchen tools like stand mixers, immersion blenders and hand blenders to make whipped cream. and yes, it saves your arm the trouble, but none of those tools are necessary.

one of the keys to making good, easy whipped cream is having an ice cold bowl and very cold cream. you want to keep your metal bowl in the fridge or preferably the freezer for at least 15 minutes before you make your whipped cream.

now homemade whipped cream CRUSHES the store bought stuff, but the added benefit is that you can make it as sweet as YOU want it. you can also add just a bit of your favorite extract or zests to make whipped cream your own.

hand whipped cream

serves: 2 cups whipped cream

inactive time: 15 minutes

active time: 10 minutes

total time: 20 minutes

ingredients: 1 cup COLD heavy whipping cream. .25 cup granulated OR powdered sugar (either will work). 1 tsp vanilla extract or orange zest optional (or one tsp of your other favorite flavoring). ice cold metal bowl. whisk.

start by pouring your cream into the bowl.

set a five minute timer and start to whip as much air as you can into your cream. as i stood there and whisked i did a little jig, did some stretching and even got in some good yoga breathing. at about that five minute mark, your cream will be like a thick soup.

pour in about 1 tbs of the sugar and set another 2 minute timer. continue whisking and in that two minutes the cream should become much more stiff.

when you have soft peaks (the cream should stick to the whisk but still lose a bit of it’s shape), pour in a little more of your sugar to taste and your flavoring option. whip the flavor in until well combined and the cream has stiffened to hold it’s shape. about 1 more minute.

serve your whipped cream or store in the fridge for up to a week.

xo, a

hand whipped cream

serves: 2 cups whipped cream

inactive time: 15 minutes

active time: 10 minutes

total time: 20 minutes

ingredients: 1 cup COLD heavy whipping cream. .25 cup granulated OR powdered sugar (either will work). 1 tsp vanilla extract or orange zest optional (or one tsp of your other favorite flavoring). ice cold metal bowl. whisk.

start by pouring your cream into the bowl. set a five minute timer and start to whip as much air as you can into your cream. as i stood there and whisked i did a little jig, did some stretching and even got in some good yoga breathing. at about that five minute mark, your cream will be like a thick soup. pour in about 1 tbs of the sugar and set another 2 minute timer. continue whisking and in that two minutes the cream should become much more stiff. when you have soft peaks (the cream should stick to the whisk but still lose a bit of it’s shape), pour in a little more of your sugar to taste and your flavoring option. whip the flavor in until well combined and the cream has stiffened to hold it’s shape. about 1 more minute. serve your whipped cream or store in the fridge for up to a week.

whether i like it or not, the holidays are just around the corner. our november catering and cake schedule is already looking full and december is starting to add up. so i'm starting to do little things in advance that i can keep on hand during the holiday season to make my life easier. 

first up are these beautiful frosted rosemary sticks. they are beautiful in a cocktail, they can be broken up and used for small hits of pretty green on a cake or you can use a few to style up a platter that is a little bland in color and needs some holiday cheer. plus they smell AMAZING. 

frosted rosemary
serves: 4 rosemary sprigs
prep time: 1 minute
active time: 4 minutes
total time: 5 minutes
ingredients: 4 sprigs rosemary. 1 tbs simple syrup. .25 cup sugar. 1 plate. 

start by pouring your the simple syrup onto your plate. gently brush your rosemary sprigs through the simple syrup one at a time. 

after the sprig gets brushed with simple syrup, gently sprinkle it with the sugar. 

i like to pour the sugar over a plate or bowl to catch any excess. once your rosemary sprig is frosted, set it aside on a platter or in a jar and finish the remaining sprigs. 

use immediately or store in an airtight container in the fridge for up to a week. 

xo, a

frosted rosemary
serves: 4 rosemary sprigs
prep time: 1 minute
active time: 4 minutes
total time: 5 minutes
ngredients: 4 sprigs rosemary. 1 tbs simple syrup. .25 cup sugar. 1 plate. start by pouring your the simple syrup onto your plate. gently brush your rosemary sprigs through the simple syrup one at a time. after the sprig gets brushed with simple syrup, gently sprinkle it with the sugar. i like to pour the sugar over a plate or bowl to catch any excess. once your rosemary sprig is frosted, set it aside on a platter or in a jar and finish the remaining sprigs. use immediately or store in an airtight container in the fridge for up to a week.