Pour the heavy whipping cream into the mixing bowl. You don’t have to use the whole thing, but I do because my 7 kids, one husband, and myself will inhale the stuff. Plus, it’s fun to have on hand to garnish fresh fruit, scones, cobblers, etc.  It also makes a good icing and is much, MUCH, healthier than store-bought icing. “Healthier” being a relative term, of course. 

Next, add 1 cup regular table sugar. Some use powdered sugar (confectioner’s sugar), but I don’t like the taste of it.  So I use regular.  It mixes just fine.  This ratio makes a lightly sweet whipped cream. You can add more or less sugar to taste.  I know a gal who doesn’t add any sugar and it is very refreshing that way too; more like a creme fraiche, but not sour at all.

Using the whisk attachment, set your mixer to 8 and make sure your spatter shield is on.  You can also do this with a hand mixer or by hand with a whisk, but it takes a bit longer.  After about 4-5 minutes, it looks like this.

Thicker, but still a bit runny.  After another 2-3 minutes, it looks like this.  This is the stiffness I like. 

Spoon it  into bowl, cover, and place in the fridge.  Then don’t tell anyone that you made it or else it will all be gone.

Now, run out to the the store and get some strawberries, or bake some peach cobbler, or pumpkin pie,  or top off a nice hot cup of cocoa.  I knew there had to be something to all those Bible stories that mention a land flowing with milk and honey…

OH! I thought of a third reason for heavy whipping cream. Ganache!  But that’s a post for another day.

Wuzza