When making whipped cream, it’s always a good idea to chill the bowl (preferably metal) as well as the cream in the freezer for about ten minutes before you begin.

Ingredients

　　2 cups heavy cream

　　2 tablespoons pure vanilla extract

　　2 tablespoons confectioners’ sugar

　　In a medium bowl, whisk the cream, vanilla, and sugar until soft peaks form. (Alternatively, whip the cream in the bowl of an electric mixer fitted with the whisk attachment.) The cream can be covered and refrigerated for up to 2 hours at this point. Just before serving, finish whipping the cream to stiff peaks.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter