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?