Lightly Sweetened Whipped Cream
From Cook's Country
A touch of confectioner’s sugar is all you need to jazz up your favorite cake with this whipped cream recipe. We found that chilled heavy cream is easier to whip and get to peak-form more quickly than if left at room temperature. Just a bit of vanilla extract sweetens the whipped cream but doesn't make it cloying.
Makes 3 cups
Confectioners’ sugar produces a more stable whipped cream than granulated sugar does.
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