Whipped cream

I much prefer homemade whipped cream to store bought. Growing up, we never added any sweeteners to it and it complimented a sweet dessert without being overbearing. This one is lightly sweetened, but you omit the sweetener or increase it to as much as four tablespoons for cup if that is your preference.

Delicious with buttermilk crepes and fresh jam.

Ingredients

• 1 cup whipping cream

• 1 tbsp icing sugar (confectioner’s sugar)

• 1 tsp vanilla

Instructions

• combine all ingredients and whip using one of the below methods:

  • bowl & hand mixer with beaters or whisk attachment

  • immersion blender (in a wide mouth jar works well)

  • hand mixer with one whisk attachment in a wide mouth jar (as in the video)

  • stand mixer with either whisk or paddle attachment

  • immersion blender in bowl or wide mouth jar

Notes

Don’t over whip or you’ll make sweet butter!