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| |
| Heavy Whipping Cream |
8 ounces |
| Powdered Sugar |
2 ounces |
| Vanilla Extract |
1 teaspoon |
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| Mix the ingredients together. |
| Store - Chilled in a covered container until needed. |
| Before whipping the cream is best to chill mixing
bowl, preferably in the freezer. |
| Using a wire whip and a fast speed, whip until stiff
and firm. |
| Use whipped cream as soon as possible after whipping.
Refrigerate un-used amounts which can be re-whipped with the addition
of fresh whipping cream. |
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