Homemade Item: WHIPPED CREAM TOPPING

Start with some cream. You can use your shelf stable cream or fresh cream, this recipe works with both. Make sure your cream has been refrigerated for a few hours or overnight before you make the whipped topping.

In the bowl of a stand mixer add the cream, sugar, and vanilla. If you don’t have a stand mixer you can make this in a large bowl with a hand mixer.

Attach the whisk attachment.

Start to beat the cream mixture slowly until everything is incorporated. Then increase the speed to medium high. Look at how fast that’s going!

You want to continue to beat until the cream mixture thickens. It’s not quite there yet . . .

But now it is ready! You want to stop as soon as the cream mixture is thick and stiff. If you keep mixing, the cream will break down and you will eventually get butter.

The cream is now ready to eat! Store left overs in the refrigerator for 1 to 2 days or freeze for 1 month.

Whipped Cream Topping

Ingredients:

1 cup cream

¼ cup sugar

1 teaspoon vanilla

Directions:

Place all ingredients in a large mixing bowl.

Mix on medium high speed until cream mixture is thick and stiff.