Sweet and Stable Whipped Cream
- 1 c. heavy cream, chilled
- 1/4 c. sour cream or creme fraiche
- 1/4 c. confectioner’s sugar
- 1/2 tsp. vanilla extract
Combine the cream sugar and extract. Whip the mixture to soft peaks then add the sour cream. If you under-whip it a little you can give it a final whip just before serving to get it to your desired consistency.
If it will be traveling, chill it in the freezer for 30-60 minutes before you leave. It will keep 4-6 hours.