Aired January 16, 2012
- 1 1/2 cups heavy cream
- 1/4 cup plus 2 tablespoons sugar
Put the cream and sugar in a bowl and whip on high speed with a hand mixer. Do not overmix or youll end up with butter.
Keep cream refrigerated in an airtight container for up to 3 days. Whisk by hand to refresh before using.