* 1 cup heavy cream
* 1/4 cup powdered sugar
* 1 teaspoon vanilla
Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread over top of cooled pie or dollop on bread pudding, gingerbread, cobblers, or other desserts.
When I grew up, I learned how to make whipped cream by watching my mom put in a glug of vanilla and a bit of powdered sugar into the whipping cream. Several people have asked me how to make whipped cream, so I looked it up on the Internet and posted it here. Beware: if you whip the cream too much you'll turn it into butter. I think every cook has done that at least once. (I have) When ever a recipe calls for cool whip, I'll usually use whipped cream instead. Cool whip is too fake for me.