• 2/3 cup Hood® Heavy Cream
or Hood® Whipping Cream
• 2 tsp. sugar (preferably confectioners')
• 1/2 tsp. vanilla
Pre-chill both the mixing bowl and the mixing beaters. You may leave them in the refrigerator for 5-10 minutes while gathering and measuring the ingredients. Pour the cream into the chilled bowl. Add the sugar. Beat with a mixer until smooth and thick. Start out rather slowly and increase speed as cream thickens. Do not beat too long or you will churn it into butter. Fold in the vanilla.
Note: Whipped cream should stand up for about 2 hours after whipping. Beyond 2 hours, it will start to water and separate.