1 cup heavy whipping cream
1 teaspoon almond extract
1 tablespoon powdered sugar
1. Make sure your bowl and whisk are cold! Put in refrigerator about thirty minutes.
2. Beat cream until firm peaks start to form.
3. Beat in almond and sugar until peaks form.
4. All done!
*I used almond extract in place of vanilla extract and loved it. I also made this recipe with vanilla extract and it is also delicious. But I have more love for almond!
**DO NOT OVER MIX-your whipped topping will become very lumpy and like butter.
recipe adapted from allrecipes
I am linked up with Lady Behind the Curtain, Recipes for my Boys, Tidy Mom