1/2 cup heavy whipping cream
1/2 tsp. vanilla extract
1/3 cup confectioners' sugar (or to taste)
In a large (very cold) mixing bowl with a hand whisk or an electric mixer beat cream and slowly add sugar and vanilla and whip until well combined and fluffy.
1. Keep whipping cream refrigerated until ready to use. The colder the cream, the better it will whip.
2. Keep beaters and bowl chilled in the freezer until ready to whip the cream.
3. Do not overbeat cream as it will turn into butter if beaten too long.
Makes 1 cup whipped cream.
Submitted By: Kara
Date: October 5, 2005