I thought this recipe was completely and totally appropriate for the season and the ensuing holidays! With the hours of baking that are about to begin in my kitchen, I will be looking to homemade whipped cream to dress all of my goodies: deserts, hot chocolate, pumpkin pie...
1 C heavy cream
1 tsp vanilla (you can use your homemade vanilla extract!!!)
1 tsp confectioner's sugar
10-20 minutes prior place metal bowl and whisk in freezer.
In a large bowl, whip cream until stiff peaks are just about to form.
Beat in vanilla and sugar until peaks form.
Make sure not to over-beat, cream will then become lumpy and butter-like.
