Homemade Whip Cream Recipe

Ingredients

• 1 TSP Vanilla Extract
• 2 TSP Confectioners Sugar
• 16 Oz Heavy Whipping Cream

Instructions

Pour cream, extract and sugar into a cold stainless steel dispenser. Place the lid on and shake well. Serve cold.

Notes

• If the cartridge is bad it will not foam up.
• If too soft add extra sugar.
• Invest in a quality dispenser.
• Last 5 – 7 days refrigerated.
• Once you start making your own, you’ll never buy prepackaged whipped cream again.
• Test on a plate before using as a topping.
• Unopened heavy whipping cream usually lasts for 30 days refrigerated. We always keep one in our fridge unopened.
• You can add more or less extract or sugar to your taste.
• We keep our empty canister dispenser in the refrigerator so that it’s always ready.
• We use regularly on crepes, hot chocolate and pies.