Whipped Cream
Makes About 2 Cups
Ingredients
1 cup heavy cream, chilled
1 tablespoon sugar
1 teaspoon vanilla extract
Instructions
Using stand mixer fitted with whisk, whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. (Whipped cream can be refrigerated in fine-mesh strainer set over small bowl and covered with plastic wrap for up to 8 hours.)
For lightly sweetened whipped cream, reduce the sugar to 1-1⁄2 teaspoons. For the best results, chill the mixer bowl and whisk in the freezer for 20 minutes before whipping the cream.
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