1. Chill quart bowl in freezer.
2. Place 1 cup whipping cream in bowl and whip on high with mixer.
3. When peaks start to form, add:
1/2 tsp. vanilla
2 Tbsp. (more or less) sugar
Continue to whip on high until cream starts to stiffen.
Don't over mix.
Hint: If you do not use all the whipped cream, and are going to use it within a day or two, store it in the refrigerator and simply whip it up again when needed.
FOR LONGER STORAGE:
1. Place dollops of whipped cream on a cookie sheet or plate lined with waxed paper.
2. Place in freezer.
3. When frozen, cut waxed paper in squares around each dollop.
4. Place each in a single layer in a container, with the waxed paper on the bottom of each dollop.
5. Carefully place a second or third layer as needed- don't squish.
6. Place tight lid and store in freezer.
To use, remove what you need from freezer and place in refrigerator to thaw, or if in a hurry, let sit on counter or on top of dessert a few minutes until thawed.
Cream can be served as individual dollops, or combined (after thawed) and mixed for a bowl of cream.
1. Place dollops of whipped cream on a cookie sheet or plate lined with waxed paper.
2. Place in freezer.
3. When frozen, cut waxed paper in squares around each dollop.
4. Place each in a single layer in a container, with the waxed paper on the bottom of each dollop.
5. Carefully place a second or third layer as needed- don't squish.
6. Place tight lid and store in freezer.
To use, remove what you need from freezer and place in refrigerator to thaw, or if in a hurry, let sit on counter or on top of dessert a few minutes until thawed.
Cream can be served as individual dollops, or combined (after thawed) and mixed for a bowl of cream.
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