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