Superbly simple. Be sure to make enough, however, as everyone always wants another spoonful.
Put all of the ingredients in a large stainless steel bowl. Whisk the cream just until it holds its shape.
Refrigerate the cream until ready to use. It should be used within a hour after it is made. If you wait longer to use it, you may need to rewhip it slightly.
© 1993 Emily Luchetti. All rights reserved.