Whipped Cream

Whipped cream is so delicious that it is almost a dessert in and of itself. It is simple. It is sweet. It is heavenly.

Whipped Cream

• 2 cups heavy whipping cream
• 1/3 – 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Pour heavy whipping cream into a mixer.

If you’ve never made (as I like to call it) whoop cream, you will find it in a milk-type of a carton in the dairy section. “Heavy whipping cream” is the very best. And the most sinful. And the most delightful.

Mix on medium to medium-high speed for about 2 minutes watching continuously.

You are looking out for what is called “soft peaks”. 

When you reach soft peaks, add the powdered sugar. Taste to make sure it is the sweetness you enjoy from whoop cream.

Mix just about 30 seconds longer to reach stiff peaks.

This is when the whoop cream is obviously able to form a peak that stands on its own. If you like, you can replace the vanilla with a teaspoon of maple extract or almond or mint or orange or… well, let’s just say the possibilities are endless. Once you’ve had real whoop cream, you can’t go back to the can.

Great Uses for Whoop Cream:

• cakes
• fruit trays
• crepes
• pancakes & waffles
• pudding
• ice cream sundaes
• and, oh, so much more!