Whipped Cream–Real

Refrigerate mixing bowl and beater at least 15 min. In small saucepan, melt together 1/4 c cream and butter (use 1/4 cup for cream w 20% butterfat and 3T for cream w 36% butterfat), stirring constantly until butter is melted. Pour into small measuring cup and cool to room temp. Add vanilla. In chilled bowl beat remaining 3/4 c cream and sugar until traces of beater marks begin to show distinctly. Add butter mix on low speed in a steady stream, beating constantly. Beat until stiff peaks form. Store 2-3 days refrigerated.

Heavy Cream   1c
Butter, unsalted, softened 
Vanilla   0.5tsp 
Sugar   1T