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Whipped Cream

From Lynne Wilson


½ cup heavy cream
2 tsp. sugar
½ tsp. vanilla


Using an electric mixer, whisk, or eggbeater, whip the cream until quite thick. Add the sugar and vanilla and continue to beat until the cream reaches desired stiffness. Refrigerate if you aren’t going to use it immediately.

This recipe makes enough sweet whipped cream to pipe around the edge of a pie or to put a spoonful on each slice.