Sweetened Whipped Cream

From Betty Crocker.

FOR 1 CUP WHIPPED CREAM: Beat 1/2 cup whipping (heavy) cream and 1 tablespoon granulated or powdered sugar in chilled small bowl with electric mixer on high speed until soft peaks form.

FOR 1-1/2 CUPS WHIPPED CREAM: Beat 3/4 cup whipping (heavy) cream and 2 tablespoons granulated or powdered sugar in chilled small bowl with electric mixer on high speed until soft peaks form.

FOR 2 CUPS WHIPPED CREAM: Beat 1 cup whipping (heavy) cream and 2 tablespoons granulated or powdered sugar in chilled medium bowl with electric mixer on high speed until soft peaks form.

FLAVORED SWEETENED WHIPPED CREAM: Beat 1 cup whipping (heavy) cream and 3 tablespoons granulated or powdered sugar and one of the following ingredients in chilled medium bowl with electric mixer on high speed until soft peaks form.

1 tsp. grated lemon or orange peel
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. almond extract
1/2 tsp. peppermint extract
1/2 tsp. rum extract
1/4 tsp. maple extract

Notes: Well-chilled cream will whip the best, so keep the cream refrigerated until ready to use. Put the mixing bowl and mixer attachments in the freezer for a few minutes to chill. When the cream begins to thicken as you beat it, reduce the mixer speed so you can watch carefully and beat just until soft peaks form. Overbeaten cream will look curdled.

To freeze whipped cream, place waxed paper or aluminum foil on cookie sheet. Drop whipped cream by spoonfuls onto waxed paper. Freeze uncovered at least two hours. Place frozen mounds of whipped cream in a freezer container. Cover tightly and freeze no longer than two months.