We get so many questions.

Sometimes we use Cool Whip or that nondairy whipped topping.

And a lot of people say that that's not available for them in their part of the world.

So how do we get whipped cream at home?

That's a very simple process.

So here we have one cup off heavy cream, and to this we're gonna add a few things and just start ripping.

So you're going to be using a little hand blender.

Of course, you can do it by hand.

It will just take a little longer, but entirely possible.

All right, so here to the whipping cream organ, add two tablespoons of confectioner's sugar or powdered sugar and one teaspoon of vanilla and stop tripping.

So we're gonna beat it on a medium high speed.

So once you start beating the whipped cream, there's different stages of peaks that you get.

Right now we're at a soft peaks stage, so when you dip your whisk into it, it just kind of barely comes up and then falls flat so that that's soft peak and different recipes will tell you.

You know, you need whipping cream in a soft stage in a medium state and a stiff, stiff peaks state.

So we're gonna continue beating us so you can see the different stages.

And here's your medium beaks where when you lift it, it kind of stays there, but not super stiff.

So look at it.

It's beautiful, and we're going to carry on and beat it a little bit more for Stiff Peaks war.

Yep, and he has just speaks When you pull it up, it's not going anywhere, so it's pretty solid there.

Look at it.

Hey, go perfect.

Now until you're ready to use the whipped cream, you want to be sure that you're gonna keep it in the refrigerator, because otherwise it will turn back to cream.

If you If you leave it at room temperature, so definitely cover it up with some plastic wrap, keep it in the fridge, and when you need it, you can take it out and use it.