2 Cups Heavy Whipping Cream (a pint)

1/2 Tsp Vanilla

1 TBL Sugar*


The ease of whipped cream sounds like toss cream
in a bowl and whip, far from the truth, so follow
instructions, it makes a difference.
Start an hour before needed, chill the bowl and beaters-
very important, I use copper because it chills fast and
lets the cold back into the cream. Do this dry.
Now that you waited the time for chilling, add the cream
to the bowl and beat on high, should double in size and
when beater is checked, the cream stays solid on the beater.
Be careful not to over beat, watch the cream, if doubled,
it is near done or done, if starts to reduce, you over did it.
Now fold in vanilla and sugar, fold, not whip or using the
mixer, if you use the mixer, the cream will fall or reduce.
* if you do not like the grit of the old way, use powdered
  sugar instead of regular, and you can add this with the
  cream before beating, makes for lighter and smoother
  whipped cream.
**  Add a 1/4 tsp of Knox unflavored gelatin before
   whipping if you will not be using all for a few days,
   holds the volume.
Chocolate Whipped Cream- 
   add 1 1/2 tablespoons of coca to cream an hour
   before mixing, same time as chilling bowl.
   Also increase the sugar by 1 tablespoons.