My husband has recently had a hankering for strawberry shortcake. So at Food Lion today, I was going to buy some whipped cream in a tub from the frozen section–but then I looked at the ingredients. Cream was not one of them. In fact, the main ingredient was water. So I decided I’d whip my own cream.
Is that a black and white photograph of food? Why, yes, it is. Because whipped cream is white, anyway.
1 C heavy whipping cream
3 T confectioners’ sugar
1/2 t vanilla extract
1. Chill a small mixing bowl and beaters in the refrigerator ahead of time.
2. Using your chilled bowl and beaters, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form. Store in the refrigerator.
Note: Do not overwhip your cream or it will start becoming runny.
Source: Submitted to allrecipes.com by the Taste of Home Test Kitchen