Recipe - Whipped Cream

2 One half cup Heavy whipping cream; ice
cold
1/3 cup Sugar
2 teaspoon Vanilla extract

Before whipping cream, have bowl, beaters and especially cream ice cold. In
hot weather pour cream into bowl and place in freezer for 10 to 15 minutes
before whipping; or whip cream by hand in a bowl set over another filled
with ice water.

Combine all ingredients and whip by hand or by machine until thick and
smooth, about 2 minutes. Store whipped cream in refrigerator until ready to
use. Whipped cream can be flavored with a tablespoon of liqueur or a dash
of cinnamon or other spice.

Yield: About 5 Cups, enough to frost two 9inch layers, or one 9 by 13 by
2inch cake

Copyright, 1998, TV FOOD NETWORK, G.P., All Rights Reserved

Converted by MC_Buster.

Recipe by: CHEF DU JOURSHOW #DJ019 NICK MALGIERI

Converted by MM_Buster v2.0l.