Friday Foodie - Whipped Cream

Ahhh!  This is my last Friday Foodie before the Thanksgiving celebration. I always laugh (okay, a slightly sarcastic laugh) at the amount of slaving that goes on in my kitchen for days on end - preparing, shopping, cutting, freezing, brining, peeling, boiling, roasting and baking - to host a proper Thanksgiving feast, only to have everyone sit down to dinner and within minutes everyone is already mopping up the last bit of gravy and has commenced to moaning about being so stuffed they’ll never eat again….until they remember the pumpkin pie. Which brings me to, in a round about way, today’s foodie.

It seems that everyone has their favorite recipes for the day, but I’d like to share one recipe that you may not have, and it’s only 3 ingredients.  It's smooth and creamy, light and airy, real honest-to-goodness whipped cream. So easy and truly makes the pumpkin pie. Or any pie. And if you like, sprinkle the dollops with a little cinnamon or nutmeg.

Whipped Cream

1 cup heavy whipping cream

1 tablespoon sugar

1 teaspoon vanilla

Prechill a high-sided bowl and beaters for an electric mixer. Pour all the ingredients in the bowl and whip just until it holds soft peaks. Use immediately, or store covered in the refrigerator. Make it the same day you’re going to use it, though, so it doesn’t break down and start to get watery. This will make approximately 2 cups whipped cream. Double or triple the recipe’s ingredients if needed.  Extra for eating right off a spoon is nice, too. 


So tell me, what are some of your favorite Thanksgiving foods?