Whipped Cream


1 c  heavy cream
1-2 T confectioners sugar (to your taste)
1+ tsp Watkins double strength pure vanilla extract (to your taste)


Whip cream, sugar , and vanilla on medium to high in a stand mixer or with a hand held mixer until stiff peaks form. Be careful not to over mix, or you’ll have butter. Refrigerate leftovers for up to 24 hours.