Whipped Cream

Ingredients

• 1/2 cup heavy cream (or heavy whipping cream)
• 1/2 tablespoon sugar

Directions

• Chill whisk or electric beater and bowl for about 15 minutes in freezer. This is optional but can help speed up the whipping process and leads to a light whipped cream.
• Place cream and sugar in a medium sized bowl so that when you start the whipping process, the cream will not go everywhere.
• If doing by hand, beat for approximately 5-6 minutes until stiff peaks are formed. Do not overbeat or you will create butter.
• This will keep in fridge for approximately 2 days. Lightly whisk before using for 10-15 seconds if you feel it needs it.

Tips

• Cream doubles in size when whipped.
• Play with the amount of sugar; if the whipped cream is going to top something already sweetened, hold back on the amount you use.