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.
