Vanilla Whipped Cream

Once you make your own whipped cream, you won't go back to store bought. Not only is it more cost effective, but the delicate vanilla bean flavor will enhance whatever dessert you top it with and you don't have the added chemical taste that some of the store bought whipped creams can sometimes carry. This is so simple for using on Pumpkin Pie, Caramel Apple Pie, banana splits, hot cocoa, or even pancakes for breakfast. 

Ingredients:

1 cup heavy whipping cream
2 teaspoons granulated sugar
1 teaspoon Madagascar vanilla bean paste

Supplies:

Hand mixer and bowl or stand mixer
Rubber spatula
Measuring cups
Measuring spoons
Pasty bag
Piping tip

Directions:

In bowl or stand mixer with whisk attachment, whisk all ingredients on medium high until stiff peaks form, about 6 minutes. Spoon over dessert or into piping bag with decorative tip. Store in fridge until ready to serve.

Tips:

Careful not to over whisk the cream or you'll end up with sweet vanilla butter. If you do, that wouldn't be so bad on rolls, now would it? If while storing in fridge this loses some of it's air and starts to go flat, simply pop in back into your mixer and whisk it up again for 1 to 2 minutes.