The flavor of real whipped cream is by far superior to non-dairy toppings. Be sure to treat your family with the real thing this holiday season.
1 cup Longmont Dairy Whipping Cream
1/4 cup regular or powdered sugar for very sweet whipped cream or
3 Tablespoons of regular or powdered sugar for mildly sweetened whipped cream
1 teaspoon vanilla
Chill your glass or stainless steel bowl (do not use a plastic bowl) and beaters in the freezer before you whip your cream, for about 15 minutes. If you start with chilled utensils, your cream will whip faster and hold its peaks much better. Pour cream into a medium-sized mixing bowl. If the bowl is too shallow, the cream will tend to splash. Beat cream, with beaters turned on high, until it begins to thicken.
Slowly add the sugar, about a teaspoon at a time, blending after each addition, so that all of the sugar is evenly incorporated into the cream. If you add the sugar too fast, it will not beat properly. Beat until cream holds peaks. If you over beat, the cream will turn into butter. If you accidentally beat the cream too long, a remedy is to add a little more cream, folding it gently into the mixture.