Whipped Cream Yield: About 4 cups Oven Temperature: None Ingredients: 1 pint heavy whipping cream 1/4 cup powdered sugar

Directions:
Make sure the cream is very cold; if you have time, chill the beaters of your mixer (or wire whisk) and bowl in the freezer for at least 15 minutes. This will help the cream whip quickly and will increase its volume.

In a deep mixing bowl, beat the heavy cream with an electric mixer until soft peaks form. (You can also do this by hand with a wire whisk.)

Sprinkle the powdered sugar over cream; beat until soft peaks return. Do not over beat. To serve, simply spoon over your favorite dessert.

Whipped cream can be refrigerated, covered, for up to two hours before serving.

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