Whipped Cream
1 cup chilled whipping cream
3 Tbsp sugar, or powdered sugar
Chill the bowl and beaters. (Use a large bowl....the volume of the cream will double.) Beat until soft peaks form on the beaters...(the cream doesn't roll off, but stands up slightly on the beaters.) Do NOT over beat, or you will have sweet butter!
Makes 2 1/3 cups
FREEZE:
To freeze whipped cream...Place small mounds on a cookie sheet and place in freezer. When thoroughly frozen, move to a ziptop freezer bag. Mark the item and date. Use within a month or two. Good to make ahead for the Thanksgiving and Christmas holidays.
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