Whipped Cream

Yield: 1 Batch ~ 2 Cups Prep Time: 10 minutes Total Time: 10 minutes

Ingredients

• 215 g (2.25 dL or 1 Cup) Heavy Cream, Cold

• 30 g (¼ Cup) Powdered Sugar

• ½ tsp Vanilla Extract

Recipe

1. In a mixer bowl fitted with a whisk attachment, add the heavy cream, powdered sugar, and vanilla. Mix on high speed until soft peaks form.

   Laila’s Tip: If your cream is not whipping and staying liquid then place it in the fridge for 10 minutes or in the freezer for 1-2 minutes. Heavy cream should be 10°C (or 50°F) to whip properly.

2. Turn down the speed to medium and continue to mix until stiff peaks form.

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Happy Baking!