Really Vanilly Whipped Cream
- 1 cup (1/2 pint) heavy or whipping cream
- 2 tsp pure vanilla paste or extract
- 2 teaspoons confectioners’ sugar
beat the cream & vanilla in a chilled non-reactive bowl with a whisk or an electric mixer, just until they hold a loose peak.
(Lift the beater from the cream & look at the shape of the peak @ the end of the whisk; it should hold a lazy curve)
Sift the sugar over the cream & continue to beat just until it holds a soft peak. Take care not to over beat the cream, or it will look like crudy. Serve OR refrigerate cover for up to 4 hours