A favorite dessert topping
Use heavy cream and whip it as close to serving time as possible. To achieve greatest volume, chill the cream, beaters, and bowl thoroughly. Whip the cream until it begins to stiffen, then slowly beat in 2 to 4 tablespoons confectioner’s sugar per cup of cream. If desired, add 1/2 teaspoon vanilla or 1/4 teaspoon other flavoring extract.
For serving on fruit, whip the cream to a soft glossiness. Whip to stiffer peaks for other desserts or for piping through a pastry tube, but be careful not to overheat. If the cream starts to become buttery, stir in 1 to 2 tablespoons cold milk.