1 c Heavy cream
2 tb Fine granulated sugar (opt)
1 ts Vanilla
Cream for whipping should be at least 1 day old. It can be kept in the refrigerator in a sealed container for more than a week. Before being whipped it should be very cold. In hot weather the bowl and beater should also be chilled.
Using a well chilled bowl, or setting the bowl over ice, beat cream with an electric mixer or rotary egg beater. As cream begins to thicken, beat in sugar and vanilla. Continue beating until stiff. If not to be served at once, place in refrigerator, where it may be kept 2-3 hours.