Whipping Cream from Scratch

Whipping Cream from Scratch

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I’ve finally figured out after all this time of buying whipping cream in a can, that I can make it from scratch and it is far better AND easy to do.  You won’t believe the taste difference.  I also like that it only takes two simple ingredients.  PS  You can store leftovers for a week (or put a dollop on top of your coffee the next day.


1 cup of whipping cream (found in dairy near the half and half)

1/2 cup of powdered sugar


In a mixer attached with a whisk beater, whip the cream until it starts to become solid.  Add powdered sugar, 1/4 cup at a time.  Continue to mix on high until soft peaks begin to form.


Fresh (Chunky) Guacamole

Fresh (Chunky) Guacamole

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There’s nothing like fresh guacamole.  You can buy it at the store, but it’s not worth the calories, in my opinion.  Make it just as you are ready to eat it and enjoy the chunky texture with bursts of fresh lime, onion, creamy avocado and a hint of heat from the jalepeno.  (I omitted 1/4 cup of chopped cilantro, but if you like it, definitely add it to the mixture at the end!)


3 ripe avocados

1/2 red onion, diced

1 med tomato, seeded and diced

1 jalepeno, diced

2 limes, juiced

1/4 cup of chopped fresh cilantro

2 Tbsp of kosher salt

Start by cutting each avocado in half and removing the seed.  Place in a large bowl.  Add diced onion, tomato, jalepeno, (cilantro) lime juice and salt.  Mashe together with a fork until all ingredients are combined.  Serve with tortilla chips.