Real Whipped Cream

Place a mixing bowl and the beaters from your electric mixer in the freezer or refrigerator until well chilled, about 15 minutes.

Combine the heavy cream, confectionersí sugar, and vanilla extract in the mixing bowl.

With an electric mixer on low speed, begin beating the cream, gradually increasing the speed to high as cream thickens. (Do this slowly, or the cream will splatter all over!)

Beat until the cream forms soft peaks. Test to see if it is ready by turning off the mixer and lifting the beaters out of the cream ñ if the cream makes soft peaks that topple over slightly, then itís done. Be careful not to overwhip, or the cream will separate and begin to taste like butter.

Serve immediately or cover with plastic wrap and refrigerate for up to 2 hours.

YIELD: About 1 cup