This whip cream recipe is ultra smooth and incredibly easy! Some folks are afraid to make whipped cream but it really is uncomplicated and terribly, terribly smooth. Keep a pint of heavy cream in your refrigerator and you can make whipped cream whenever you feel the need. Enjoy on cakes, fruits, and any other food item that calls for a touch of silky heaven.

1 cup cold heavy cream

1 tablespoon sugar, or to taste

1/2 teaspoon vanilla extract

1. In a cold, stainless-steel bowl, whisk together cream, sugar, and vanilla extract.

2. Keep whisking until the cream just holds a soft shape.

Variations:

Add 1/8 teaspoon orange flower water.

Instead of using vanilla extract, split a 1-inch piece of vanilla bean and scrape its seeds into the cream.

Stir in about 1 tablespoon rum, Cognac, calvados, or another strong flavored liqueur.

Recipe courtesy of:

Waters, Alice, The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution. New York: Clarkson Potter/Publishers, 2007.

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