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Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.
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By ashgwenmom
on May 16, 2013
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Why did I ever buy whipped cream??
By roxy7cn
on February 21, 2013
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Perfect amount of sweetness! I like vanilla-y whipped cream so I added 1 teaspoon of vanilla, but Im sure it would be good without it too.
By scootermcdoodle
on November 22, 2012
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Needed a quick last minute whipped cream. Type in the search, I scan down, see Alton, done deal. Licking the whisk as I type, one more thing I'll take credit for! Thx Mr. Brown!
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