THE BEST WHIPPED CREAM
Updated: Jan 1
There is no such thing as bad whipped cream, but this creation is an absolute revelation. It keeps its shape extremely well, but it's best to make it the day of. It's phenomenal when served on the Mexican Hot Chocolate Mousse Pie pictured above, but it could make a rediscovered child's car seat cookie taste like a treat.
Ingredients are listed in the order they appear in the recipe and anything that requires prep is in bold. Ingredients are bolded in the directions when you first encounter them as well as when they are reintroduced after being set aside. All ingredients are Capitalized.
Source recipe: Good Dinner Mom
1 cup Heavy Whipping Cream
½ cup Powdered Sugar
1 teaspoon Vanilla
¼ teaspoon Cinnamon
Place a mixing bowl and whisk attachment in the freezer for about 5 minutes to chill.
In the chilled mixing bowl pour 1 cup Heavy Whipping Cream and beat on medium-high until the cream gets bubbly. Add ½ cup Powdered Sugar and continue to beat on high speed until stiff peaks form. Add 1 teaspoon Vanilla and ¼ teaspoon Cinnamon and mix until distributed.