| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 2 1/2 cups, about 10 servings |
Ingredients
- 1 cup (1/2 pint) heavy or whipping cream
- 2 teaspoons pure vanilla paste or extract
- 2 teaspoons confectioners’ sugar
Instructions
- Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.
Nutrition Facts
| Calories | 19 calorie |
| Total Fat | 2 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 8 milligrams |
| Sodium | 2 milligrams |
Reviews
This is delicious and so easy to make !
Wow. Really smooth finish! It’s Great.
Substituted 2 tablespoons of raw sugar. A nice new dimension of flavor.
Easy and delicious. Also good to substitute maple syrup for the confectioners sugar. Yum.
It wasn’t sweet enough for me.
Way easy! Better than store bought stuff. I used this to top off Paula Dean’s “Individual Strawberry Shortcakes”.
Excellent recipe.
Too much vanilla.
Easy, fast and tasty !
im 11 and i made this all by myself and it was the best everyone ate even my brother who hates store bought whip cream and they all loved it