Whipped Cream

A thick, mildly sweet whipped cream that is perfect for substituting frosting or use in any normal application. Fresh and wonderful, you may end up eating it straight out of the mixer. I do.

• 1 cup Heavy Cream
• 1 tsp Vanilla Extract
• 1 tbsp Confectioner's Sugar

Chill Mixer bowl and Wisk in freezer for 10 minutes.

Whip the cream until stiff peaks are just about to form, beat in vanilla and sugar until peaks form.

Do not over beat. Over beating =  Sweet Butter.