Homemade Whipped Cream

After losing and finding the tiny piece of paper I keep this recipe on for the 100th time today, I thought it was time to post it online.  You'll never bother with store bought whipped cream again.  Plus, you can use different flavoring depending on what you're using it for.  For example, I add Goslings rum to go with our Christmas gingerbread or replace vanilla with almond extract for peach tart with almond crust.

Whipped Cream

For 2 cups whipped cream

1 cup whipping or heavy cream

1/2 cup confectioners or superfine sugar (can def. do less)

1 tsp. vanilla or other flavoring extract (or 1/2 tsp. vanilla plus 1 tsp. liquor like rum)

- Use metal mixing bowl.  Place bowl and handmixer whipping attachment in freezer to chill.

- When ready, remove bowl from freezer and use handmixer with whipping attachment to start whipping cream.

- When cream starts frothing and slightly thickening, add sugar and flavoring.

- Continue whipping until thick and solid.