I wanted a whipped cream for a topping on pancakes but I knew
I wanted to use some heavy whipping cream I had in the refrigerator. I am not a
huge fan of your premade whip toppings. I prefer to make my own. This recipe
fit the bill! It’s creamy and delicious and better than anything you will find
in a refrigerated or freezer case.
This sweet cream recipe is super easy to make and should be
a crowd pleaser just adjust to exactly what you are needing. I only needed one
serving but you can easily double and triple this recipe.
Ingredients:
1 cup heavy whipping cream
½ teaspoon Mexican vanilla extract
2 tablespoons confectioners’ sugar
Directions:
*Tip* Place heavy cream in the freezer for about 10 minutes before
you are ready to use it. This will insure your cream is super cold and will
form quickly.
In a blender add all the ingredients and blend until the
cream forms peaks. Don’t blend more than a minute at a time or you will make
butter instead of sweet cream.
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