frangelico cream

Frangelico Cream 1 cup (8 ounces) heavy whipping cream 2 teaspoons sugar 1 teaspoon pure vanilla extract Place the cream, sugar, and vanilla in the bowl of the mixer (or in a medium bowl, if using a hand mixer) and whip on medium speed until soft peaks form. Cream whipped on medium speed is more stable than one whipped on high speed. When used as an accompaniment, the cream should look smooth and satiny, and barely hold its shape. To use as a filling or frosting, whip for another 10 to 15 seconds, until firmer. Use immediately or refrigerate until needed. Storing: The dough keeps for 3 days in the refrigerator and up to 6 weeks frozen.