Desserts

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whip-cream-toppers
1 cup heavy whipping cream

3 tbsp powdered sugar

1 tsp vanilla

Make sure your whipping cream is cold straight from the refrigerator. Also make sure you use a chilled metal mixing bowl. Add heavy cream, sugar, and vanilla into the bowl and beat for about 6 minutes on medium speed until stiff peaks form. You don’t want to whip it so much you make butter, but has to be stiff enough to use in a piping bag. I used a 1M tip to pipe the whip cream onto a baking sheet lined with wax paper. Chill in the freezer for a few hours and top your hot chocolate, coffee, or favorite hot toddy! Perfect for the holidays!

 

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