Classic Whipped Cream Topping

1. 1

   In a well-chilled mixer bowl fitted with whip attachment, whip cream on medium-high speed until soft peaks form.

2. 2

   With the mixer running, sprinkle with sugar and whip until firm peaks form.

3. 3

   Pipe a ribbon or rosettes around the border of the cheesecake or ice the entire top.

4. 4

   Variation:

5. 5

   Stir in 3 oz (90 g) semisweet chocolate, melted, to create a chocolate version.

* Per serving · 4 servings · Values may vary.

No additional tips available.