Fresh, home-made whipped cream is just delicious and super easy. You can make it ahead of time and just keep it covered in the fridge. I normally just wing it, but it’s nice to have a reference when I do make it. It really makes a trifle sing!

Ingredients

1 cup heavy whipping cream
2-3 Tbsp powdered sugar, depending on how sweet you like it
1 tsp Vanilla extract (or could use Rum)

In a large bowl, whip the heavy cream until it’s getting slightly thickened, then add the powdered sugar and vanilla. Beat until soft peaks form when you lift the whisk or mixer attachment out of the bowl.

You can cover and refrigerate it for several hours without it breaking down. Don’t know if it would keep longer! Our never keeps – someone keeps eating it all.