Whipped Cream

Ingredients

• 1 cup Heavy Cream (For a richer whipped cream.)
• 1 cup Thin Cream (Half-and-Half) (Can be used instead of heavy cream for a lighter whipped cream.)
• 0.66 cup Milk (Only if using heavy cream. Dilute with 1/2 to 2/3 its bulk in milk.)
• 2 tablespoons Powdered Sugar (Or to taste.)
• 0.5 teaspoon Vanilla Extract (Optional.)

Instructions

1. 1Chill the mixing bowl and whisk (or beaters) in the freezer for at least 15 minutes. This helps the cream whip faster and hold its shape better.
2. 2Pour the cold cream (either thin or heavy, diluted with milk if using heavy cream) into the chilled mixing bowl. Add the powdered sugar and vanilla extract (if using).
3. 3Using a whisk or electric beaters, begin whipping the cream on medium speed. If using a whisk, use quick downward and slow upward motions. Avoid raising the whisk or beaters too high to prevent spattering. Continue whipping until soft peaks form. This means the cream holds its shape briefly when the whisk or beaters are lifted.
4. 4Be careful not to over-whip the cream, as it can turn into butter. If the cream starts to look grainy, stop whipping immediately.
5. 5Serve the whipped cream immediately or store it in an airtight container in the refrigerator for up to 24 hours. It may lose some of its volume over time.