Whipped Cream Topping

the addition of light corn syrup to the cream helps stabilize it so the whipped cream does not go flat and stays nice and perky for a couple of days.. older cream, (check the date) whips better than fresh and the bowl and the beaters should be well chilled..

• Ready In: 10 mins
• Yields: 2 cups

Ingredients

• 1  cup  very heavy cream
• 1⁄4 cup confectioners' sugar
• 1  teaspoon vanilla extract
• 1  teaspoon light corn syrup
• 1  pinch salt

Directions

1. in a mixer bowl, combine all the ingredients and whip until the cream is stiff and well defined peaks form.
2. don't walk away and leave the mixer on -- though -- the mixture can turn into butter in a matter of seconds.