Even if you aren’t skilled in the kitchen, everyone can make homemade whipped cream. It’s incredibly easy! I have no idea why anyone would want that “whipped topping” stuff. If you have a mixer with a whip attachment you are set!
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Homemade Whipped Cream
Yield 3 cups
- 1 ½ cups heavy cream
- 3 tablespoons powdered sugar, sifted
- 1 ½ teaspoons vanilla extract
- With a mixer fitted with a whisk attachment, whip the cream on high speed until the cream begins to thicken. Add the sugar and vanilla extract and beat until soft peaks form. Do not over beat or the whipped cream will separate. Use immediately or cover and refrigerate for up to 2 hours.
Adapted from The Cake Book