About 2 1/2 cups
Aired November 9, 2011
- 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 over mix or youll end up with butter.
This cream can be refrigerated in an airtight container for up to 3 days.
Whisk by hand to refresh before using.