#24 Whipped Cream

Now, I know there are a lot of people out there that buy that whipped cream that comes in a plastic tub....that included me at one time! But in recent years I have tried to use fresh whipped cream whenever the other stuff is called for in a recipe or for topping a dessert. Why, you might ask.... all I can say is read the ingredients....I need not say more. Plus, it is sooo much better tasting. I know it might dirty an extra bowl, but otherwise it's so worth the extra effort.

Whipped Cream

1 cup heavy cream
2 Tbsp. sugar (or more or less- to your taste)
1 tsp. vanilla

Place your metal bowl (from your stand mixer- if using) in the freezer for 15 minutes. I always put my beater in the freezer along with it. Remove the bowl and add the cream, sugar, and vanilla. Beat with a mixer or by hand with a whisk until the cream starts to thicken.

Taste and adjust for sweetness. Continue beating until the cream holds soft peaks, 1-2 minutes.

Keeps in the refrigerator in a covered container for 4 hours.

So yummy as a topping over this hot chocolate souffle dessert that I made for Valentine's day! Cute little individual desserts made in ramekin dishes.