Whipped Cream

November 8, 2017

This is the recipe that I use when I need lots of whipped cream during the holidays.  I figured it would be a good post for readers who have never done whipped cream before, or even those who want a bit of a refresher (if they haven't done whipping cream in a while) during the holidays.  Any extra can be stored in a refrigerator.  If it starts to liquefy, you can simply re-whip it!  It's very easy.

Bon Appetit



Place the whipping cream, bowl, and beaters in the freezer for about 10 minutes before making the whipped cream.  The process will go faster if everything is very cold.


Total time is 15 minutes.



2 cups whipping cream

2/3 cup powdered sugar (also called confectioner's sugar)

1 teaspoon vanilla



Beat the whipping cream at high speed with an electric mixer, until soft peaks form.  Add the powdered sugar, and mix until stiff peaks form.  Add the vanilla; mix well.  Yields about 2 1/2 cups of whipped cream.



(edited by Anna Weicht)

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