This quick and easy homemade whipped topping is great on French toast (pictured below), apple pie, pumpkin pie, apple crisp, baked oatmeal (or even instant), fall or fruit pancakes, baked sweet potatoes, and lattes.
1 cup (240ml) cold heavy cream or heavy whipping cream
2 Tablespoons confectioners’ sugar or granulated sugar (See note below)
1/2 teaspoon pure vanilla extract
1 -2 teaspoon Sweet Dandelion Colonial Fall Blend (depending on taste, I sometimes like to add more on top when eating French toast)
Using a hand or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, vanilla extract, and Colonial Fall Blend on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
Use immediately or cover tightly and chill in the refrigerator for up to 24 hours.
There are some bakers that swear by granulated sugar in whipped cream; others swear by confectioners’ sugar. If you’re only working with a couple Tablespoons of sugar as listed in the recipe above, it doesn’t really make a difference. But if you’re working in larger batches, you may begin to taste the granules of granulated sugar. I prefer confectioners’ sugar, but please use whatever you like best.
Make sure your heavy cream is well chilled. The whipped cream will whip up faster if your bowl and beaters are chilled as well as the heavy cream.
An immersion blender is also great to use instead of a mixer.