Bacon Whipped Cream

• 2 cups (240 ml) very cold Bacon Heavy Cream
• 3 tablespoons

In the bowl of a stand mixer or a large bowl, combine the cream, sugar, and vanilla and whip, either with the whip attachment or a large balloon whisk, until soft peaks form.

The whipped cream can be made up to 4 hours in advance. Store in an airtight container in the refrigerator before serving. Lightly whip before using.