- 1 Cup Heavy Whipping Cream
- 2 Tablespoons sugar
- 1/2 Teaspoon of Vanilla extract
I beat this up in my KitchenAid mixer on high. It takes a few minutes and you stop whipping the cream when it starts to stiffen and just when the peaks have a nice little fallen peak at the top like a chocolate chip. If you over beat it, it is still yummy and can still be used.
There is a commercial on television where a woman asks if they want oil or cream. I forget what brand they are advertising, but have you read the ingredients in whipped topping? Bad stuff in there. So, we are keeping it simple. You will be amazed at the freshness and flavor in just a spoonful. This is great on pumpkin pie, or french silk pie, or a sliced strawberry dip. Any recipe that calls for whipped topping this can be substituted and make all the difference in any recipe. Enjoy!
With the fast pace life of today, some cooking traditions are falling by the way side. Fast is first, taste is second, and healthy is dead last. So, I have created a blog accidentally. The food published on this site is intended for a homemade cookbook, scrapbook style. For the life of me I cannot get my act together to submit my recipes to a website with my pictures and create my cookbook for my family. So I am putting them out on a WordPress server to keep them safe for years and for them to use and remember. If you happen by, welcome. Please sit and stay awhile. Use my recipes and taste my samples from the convenience of your home. You will not be disappointed!
Please visit my other blog called myquiltprojects.