Yield: 4-41/2 cups Prep and Cooking Time: 20 minutes
- 2 cups heavy cream
- 5 tbsp granulated sugar
- 1 tbsp vanilla extract
- Place metal mixing bowl and whisk attachment in freezer for 15 minutes.
- Add the heavy cream, sugar and vanilla and whisk on high speed to create stiff peaks. Viola! It’s done!
- Happy Eating!
NOTE: Left over whipped cream can be stored in the refrigerator for up to 10 hours in an air tight container and to reuse just rewhipped for about 10-15 seconds to regain its shape. Be careful not to over whip or the fat will separate from the liquid creating butter.