Friday, July 17, 2009

Whipped Cream

Here is the recipe I follow to make fresh whipped cream. My husband is not a huge fan of buttercream and prefers this lighter whipped cream as a topping for desserts.

This dessert was made with these cute mini pans from Wilton's and box cake mix (yes, once again). I topped them off with fresh fruit and a little lemon zest.


1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract (clear)

Start by chilling a mixing bowl and beaters in the fridge or freezer for a few minutes. Then add whipping cream and beat until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Be careful not to over beat or this will turn to butter. Store in the refrigerator.

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