Whipped Cream

Whipped Cream

 

 

 

 

 

 

 

Yum, yum, and yum.  There is no way to make this any healthier; I’ve tried less fat, yogurt, and it sucked!  As a personal preference I don’t use sugar substitutes (in case you hadn’t noticed)

Makes about one cup

¼ Cup 35% heavy cream, very cold

2 tbsp icing sugar (confectioner’s sugar)

–   Using a mixer (on high), whip the cream and when it starts to thicken, add the sugar.  Stop mixing when the cream is thick and well, whipped cream.

Notes:

1. Over mixing the cream will turn it to butter.
2. I know this because I made butter when I meant to make whipped cream!