Whipped Cream

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Servings: 2 cups / Total Time: 5 minutes

Be sure whisk and pan are very cold

Ingredients

• 1 cup (240ml) cold heavy cream or heavy whipping cream
• 2 Tablespoons confectioners' sugar or granulated sugar*
• 1/2 teaspoon pure vanilla extract

Directions

• Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
• Use immediately or cover tightly and chill in the refrigerator for up to 24 hours. Freezing prepared whipped cream sometimes causes it to lose its creamy texture, but it definitely works. This freezing trick is handy!
• Use within 24 hours