Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 2 1/2 cups, about 10 servings
Number Of Ingredients 3
Steps:
- Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.
Nutrition Facts : Calories 19 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 8 milligrams, Sodium 2 milligrams
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