2 c heavy whipping cream
2 T sugar
2 tsp vanilla
1 T softened cream cheese
Using a cold bowl and cold beaters, begin whipping the cream to soft peaks. Add the sugar, vanilla, and cream cheese, and continue whipping the cream to stiff peaks. This whipped cream will not last as long as non-dairy whipped topping, but it will last several days without weeping or separating if kept cold. It can be made in the morning or even the night before, for topping for pies, frosting cakes, incorporating into cream pie fillings or tiramisu, or other applications. It makes the same amount of whipped cream as a 12 oz tub of non-dairy whipped topping (ever wonder why they settled on 12 oz for a standard size for Cool Whip? It is the same volume as 2 c of real cream, whipped).
