Make your own infused whipped cream for desserts, hot cocoa, eggnog and anything else!
Ingredients
1 pint infused heavy whipping cream (COLD) (2 cups)
½ cup powdered sugar
1 teaspoon pure vanilla extract
Instructions
1. Put the bowl of a standing mixer or a large mixing bowl (glass or metal preferred) into the refrigerator to chill for at least 15-30 minutes (or longer).
2. Add infused whipping cream, powdered sugar and vanilla extract to the chilled bowl.
3. Use the wire whisk attachment to a standing mixer, or a hand-held mixer, and beat the ingredients together, starting on low speed and increasing to high slowly as it begins to firm up.
4. Beat for 60-90 seconds until stiff peaks form. Stopping once halfway through to scrape down the sides of the bowl.
5. Keep left over in refrigerator.
