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2 cups
Easy
By Brigit Binns
Published 2013
In a bowl, combine the cream, sugar to taste, and vanilla. Using a handheld mixer, beat on medium-high speed until medium peaks form. Don’t overwhip the cream, or it will become stiff and grainy. Serve right away, or cover and refrigerate for up to 2 hours. Fluff the cream with a whisk before serving.