Whipped Cream Recipe

Chilled bowl: 1 quart mixing bowl Servings: 2 cups

Whipped Cream Whipping Directions

1 pint or 2 cups chilled heavy or whipping cream
A chilled 3 quart bowl
3 tablespoons sifted powdered sugar
1 to 2 tablespoons vanilla liquor or 1 teaspoon vanilla extract

Pour the cream into the chilled bowl, using an electric mixer beat on low with the whip until cream begins to thicken. Gradually increase beating speed to moderate, continue until beater leaves light traces on surface of cream.soft peaks form when the whisk is lifted. {In hot weather, it is best to beat cream over a bowl of cracked ice}. Gently fold in the sifted powdered sugar and the flavorings.

**If you are whipping the cream in advance, turn whipped cream into the cheesecloth lined sieve over a bowl and refrigerate; the cream will stay beaten, and the delicious liquid that has seeped into bottom of bowl may be used for your coffee.**

Sieve; a utensil with a mashed or perforated surface, used for separation coarse from fine parts of loose matter, for straining liquids, etc..