Whipped Cream - Homemade
yield: 4 cups whipped cream
2 c. heavy whipping cream (cold)
1/2 c. powdered sugar
1 tsp. vanilla
You can put your mixing bowl in the fridge for 15 minutes prior to mixing if you want the whipped cream to be a little more firm or keep its texture longer. If you forget, it'll still work!
Add all ingredients to a mixer. Use the whisk attachment (or handheld) and beat the ingredients starting low/medium, then you can increase speed as it starts to firm a little. Otherwise it'll spray everywhere. Beat 60-90 second until stiff peaks form. Stop and scrape sides of bowl halfway through. Enjoy!
