Really Vanilly Whipped Cream

• 1 cup (1/2 pint) heavy or whipping cream
• 2 teaspoons pure vanilla paste or extract
• 2 teaspoons confectioners' sugar

1. Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak.
2. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.)
3. Sift the sugar over the cream and continue to beat just until it holds a soft peak.
4. Take care not to over beat the cream or it will be look curdy.
5. Serve, or refrigerate covered for up to 4 hours.

whipping cream, vanilla paste, sugar

Taken from www.foodnetwork.com/recipes/food-network-kitchens/really-vanilly-whipped-cream-recipe.html (may not work)