Make-Ahead Whipped Cream

Sometimes it's the little details that can make a meal. Fresh whipped cream is a must for holiday pies but is often forgotten amidst the chaos. If past experience tells you that you'll surely forget to whip some up (even if it's super easy), then go ahead and make it ahead, then freeze and forget it. The corn syrup stabilizes the cream: no re-whipping required!
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: about 4 cups
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Ingredients

2 cups heavy cream

1/3 cup light corn syrup

1/2 teaspoon pure vanilla extract

Directions

  1. Whip the cream, corn syrup and vanilla together with an electric mixer on medium-high speed until medium peaks form. Transfer to a shallow baking dish or pie pan and spread out into an even layer. Wrap well with plastic wrap, label and date and freeze for up to 2 weeks.
  2. To thaw: Remove from the freezer and let thaw in the refrigerator for 1 day before serving, or let sit at room temperature until thawed, about 1 hour.

Cook’s Note

The whipped topping can be used right away instead of frozen, or can be covered and refrigerated 1 day ahead.

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