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Whipped Cream

Whipped cream is so simple to make.  The whipped cream can last a few hours in the refrigerator without separating with a simple trick...Chill. The cream should be very cold, the mixing bowl and whisk should be chilled in the freezer for quick chilling or can also be chilled in the refrigerator. All of this creates a more stable whipped cream.

Ingredients:

• 1 cup heavy whipping cream, very cold
• 1 - 2 tbs white sugar or confectioners sugar
• 1 tsp vanilla

Directions:

1. Chill your mixing bowl and whisk in the freezer for about 10 minutes before you begin.
2. Remove the mixing bowl and whisk from the freezer. Pour the cream into the bowl, beating on medium-high.
3. When soft peaks form, add vanilla and sugar and whip until combined. Be sure not to over beat as it will become lumpy and will start to turn into butter.

Comments:

- Store in an airtight container for up to 3 hours.

Tips:

- You can make individual whipped cream garnishes, by freezing dollops of whipped cream on a baking sheet. Store in freezer containers once solidly frozen.

Variations:

 -  Amaretto Whipped Cream:
   Replace 1 tsp of vanilla with 1tbs Amaretto liqueur.

 

 

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