1-2TBSPPowdered sugar (optional for sweet versions)
1/2tspVanilla extract
Instructions
Chill your tools – place your mixing bowl and beaters intothe freezer for 10 minutes for best volumeBegin whipping – add the heavy cream to the chilled bowl andwhip on medium speed until it begins to thicken.Add balsamic – when soft peaks form, slowly drizzle in thebalsamic vinegar. Start with 2Tablespoons, taste and add a 3rd if you want more tang or sweetness,especially with flavored balsamicsOptional: Sweeten –for sweeter whipped cream, add 1-2 tablespoons of powdered sugar and ½ tspvanilla. Continue whipping to medium or stiff peaks depending on yourpreference.Serve: useimmediately or refrigerate for up to 4 hours. It will slightly thicken as thebalsamic settles into the cream.How to Use:Perfect on:Fresh berriesRoasted fruitApple or pumpkin pieBrownies or chocolate cakeSweet potato casseroleFrench toast or pancakesPound or Angel food cake