Whipping Fresh Cream

No need to shy away from whipping up your own fresh cream! Use these tips (also found on the containers) to create a topping for your favorite recipe:

• The cream, bowl and beaters should be cold to get the best results.
• A non-plastic, metal bowl works should be used.
• Whip about 2 minutes at high speed.
• If you whip the cream too long, the foam will collapse; when the cream begins to look dry you are beginning to over whip the product.
• Sugar inhibits the whipping process. Whip the cream alone until it forms soft peaks and then gradually add the sugar as you continue to whip until combined.
• Confectioners sugar may be used in place of granular sugar.