Whipped Cream (and variations)

Whipped cream is easy and it tastes so much better than Cool-whip and any other storebought brands. Disclaimer: All amounts on this page approximate.

Ingredients:
 - 1 pint heavy whipping cream
 - 1 tbsp confectioner's sugar (to taste)
 - 1/2 tsp vanilla extract. (to taste, but vanilla extract is strong)


Add it all into a mixing bowl. Beat on medium with an electric beater for a few minutes, until it beings to form peaks. Bonus points if you chill the bowl and the beater attachements before making it, but I usually skip that step and it always seems to work out ok in the end.



Modifications for dessert coffee flavoring:
 - Use 1 tbps instant coffee instead of the vanilla (again to taste. Start with a half tbsp if you don't usually drink coffee)
 - Start with ~3 tbsp confectioner's sugar, and add more as needed to cut the bitterness of the coffee.



Modification for whipped cream with fish. Instead of sugar and vanilla, use:
 - 1 tbsp parsley
 - 3 chives, chopped
 - Lemon zest
 - Lemon juice
 - salt and pepper
NOTES: I really liked this the one time I made it, but I will probably experiment with the herbs and the amounts to get something a bit more tailored to my taste. Go easy on the lemon, it's easier to add it if you don't have enough than to take it out if it's too much. Worst comes to worst, you can squeeze some lemon juice onto the fish directly if the cream doesn't have enough. Original recipe here: http://food52.com/blog/365-savory-whipped-cream