Whipped Cream

By hazelljbmh

chill a large bowl (stainless steel or glass) and a whisk or mixer beaters for 30 minutes. Refrigerate leftover whipped cream and use within 24 hours. You can gently re-whip if necessary.

Ingredients

• 1 cup cold heavy cream
• 1 to 2 tbsp confectioner's sugar

Preparation

Step 1

Combine heavy cream and sugar in large mixer bowl; whisk or beat on medium speed until the cream just holds soft peaks.

Bourbon-Spice Whipped Cream - make whipped cream (above), adding 1 tbsp bourbon and 1/2 tsp apple or pumpkin pie spice to the cream with the sugar.

Caramel Whipped Cream - combine 1/4 cup jarred dulce de leche or caramel sauce and 1/4 cup cold heavy cream in a large chilled bowl; beat with a chilled whisk or electric mixer on medium speed to loosen, then add 3/4 cup cold heavy cream and beat to soft peaks.