This recipe is so easy and it makes a big splash with any dessert that you can use it with. The flavor is so much
more dazzling than store bought whipped cream!
¾ cup heavy cream
2 tablespoons sugar
¼ teaspoon vanilla
When I can get it, I use Lewes Dairy heavy cream that
comes from that dairy farm in Lewes, Delaware. You can
buy it in specialty (expensive) food stores in some mid
Atlantic states in the USA. It whips really easily because it
has a really high fat content and it is minimally processed.
That means it has a short shelf life so check the freshness
date on the container and use it soon!
If you can not get Lewes Dairy cream then just use what you can get in your grocery store, and try chilling the
bowl before you whip the cream. That may make your job easier, especially if you do not have an electric mixer. I
highly recommend the electric mixer for this task.
First, chill your mixing bowl in your refrigerator. Cream whips better when it is cold and chilling the bowl helps
keep the cream cold. It will whip faster, be more fluffy and stay fluffy longer.
Beat the cream alone, until peaks start to form. Add the sugar and the vanilla and beat some more until the
peaks of the cream hold themselves up. Be careful not to beat too much or you will have butter!
Please try this with my strawberry shortcake and apple pie recipes.
Whipped Cream Recipe