Whipped Cream

Now with all the desserts that I will be making for Thanksgiving I had to make whipped cream that would last through the day. Unlike canned whipped cream, this one will now go flat and watery in less than 10 seconds out of the can. Instead this whipped cream can stand stiff for a good 2 days in the refrigerator. Also it will taste just like the canned version.

Here are the ingredients needed for this recipe:

  • 1 cup heavy whipping cream
  • 1/4 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract (optional)

Step 1: In a chilled small mixing bowl and with chilled beaters, beat cream until it begins to thicken.

Step 2: Add confectioners’ sugar and vanilla; beat until soft peaks form.

Step 3: Store in the refrigerator.

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