Time: 10 min.
Complexity: easily
Servings: 8

It's often the details that make a simple dish or baked good. Fresh whipped cream is an essential ingredient for a delicious holiday pie, but in the hustle and bustle of baking, it's often forgotten. If past experience tells you're likely to forget to whip the cream for a pie (even if it's very easy), then be sure to make it ahead of time and freeze it. Corn syrup will help stabilize the cream, eliminating the need for re-whipping!

Ingredients:

• 2 cups heavy cream
• 1/3 cup light corn syrup
• 0.5 tsp vanilla extract

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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cream, corn syrup

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Preparation:

Step 1
• Using a mixer on medium speed, beat the cream with the corn syrup and vanilla extract until medium peaks form. Transfer to a shallow baking dish or pie pan and spread into an even layer. Wrap tightly in plastic wrap, label with the date, and freeze for up to 2 weeks.
Step 2
• To defrost, remove whipped cream from the freezer and defrost in the refrigerator for 1 day before serving, or leave at room temperature for about 1 hour.
  
  Note
  
  You can use the whipped cream immediately without freezing it, or cover it and refrigerate it for 1 day.

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