Homemade Whipped Cream
- Boston Girl Bakes
1. Chill beaters and bowl for 10 minutes before starting the recipe.
2. With an electric mixer, whip cream, sugar and vanilla on low then increase to medium-high until stiff peaks form, about 5 minutes. Make sure not to over-beat, cream will then become lumpy and curdled looking.
3. Can be made up to 1 day ahead, just cover and refrigerate for 24 hours.