Prep 10 mins
Cook 5 mins
It's best to make whipped cream right before serving; it must be kept refrigerated and cannot sit at room temperature for longer than 20 to 30 minutes. The butter adds texture and body to plain whipped cream, and resembles old-timey heavy cream. You need only serve a small dollop. From Robbin Gourleys' excellent book "Sugar Pie & Jelly Roll: Sweets from a Southern Kitchen'.
- Chill bowl and beaters.
- Heat 1/4 cup of heavy cream slowly in a saucepan; add butter, stirring until butter is just melted.
- Cool to room temperature. Add vanilla and reserve.
- In chilled bowl, beat remaining 3/4 cup cream and sugar until thick. Add butter mixture with beater on low and then beat until stiff peaks form.