Whipped Cream

1 cup heavy cream
2 tablespoons sugar

  1. Pour the cream into a cold metal bowl. Beat with a hand mixer or standing mixer (with the whisk attachment) on low speed until frothy.
  2. Increase the speed to high and slowly add the sugar. Beat until thick fluffy stiff peaks form. Use immediately or refrigerate, covered in an airtight container for 5 hours.

Makes about 2 cups.

Variations:

-For vanilla whipped cream, beat in 1 teaspoon vanilla extract (or the seeds scraped from 1/2 of a vanilla bean) with the sugar.

-For almond whipped cream, beat in 1 teaspoon of Amaretto or almond extract with the sugar.

-For pumpkin spiced whipped cream, beat in 1/4 teaspoon pumpkin pie spice with the sugar.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s