Make-Ahead Whipped Cream

1. 1

   Whip the cream, corn syrup and vanilla together with an electric mixer on medium-high speed until medium peaks form.

2. 2

   Transfer to a shallow baking dish or pie pan and spread out into an even layer.

3. 3

   Wrap well with plastic wrap, label and date and freeze for up to 2 weeks.

4. 4

   To thaw: Remove from the freezer and let thaw in the refrigerator for 1 day before serving, or let sit at room temperature until thawed, about 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.