Ingredients
1 cup heavy cream
1 to 2 tablespoons granulated sugar
Preparation
Make sure the cream is very cold; if you have time, chill the whisk (or beaters) and a deep mixing bowl in the freezer for about 15 minutes. This will help the cream whip quickly and will increase its volume.
In a deep mixing bowl, beat 1 cup heavy cream until soft peaks form.
Sprinkle 1 to 2 tablespoons granulated sugar over cream; beat until soft peaks return. Do not overbeat.Whipped cream can be refrigerated, covered, for up to 2 hours before serving.
Whipped cream can be refrigerated, covered, for up to 2 hours before serving. If you plan to use any flavorings, such as extracts, liqueurs, or spices, add them with the sugar in step 2.
