Make-Ahead Whipped Cream

• 2 cups heavy cream
• 1/3 cup light corn syrup
• 1/2 teaspoon pure vanilla extract

1. Whip the cream, corn syrup and vanilla together with an electric mixer on medium-high speed until medium peaks form.
2. Transfer to a shallow baking dish or pie pan and spread out into an even layer.
3. Wrap well with plastic wrap, label and date and freeze for up to 2 weeks.
4. To thaw: Remove from the freezer and let thaw in the refrigerator for 1 day before serving, or let sit at room temperature until thawed, about 1 hour.

heavy cream, light corn syrup, vanilla

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