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Whipped Cream

Spoon some of this delicious whipped cream onto the Washington Walnut Pie or the Mini Blackberry Pies for a great homemade topping.

  • Yield: Makes about 3 1/2 cups
Whipped Cream

Source: Martha Stewart Living, August 2008


  • 2 cups heavy cream
  • 2 tablespoons confectioners' sugar
  • 2 teaspoons pure vanilla extract


  1. Refrigerate a mixing bowl until cold. Combine heavy cream, confectioners' sugar, and vanilla in the bowl, and whisk until soft peaks form. Refrigerate for up to 30 minutes. Just before serving, whisk until stiff peaks form.

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