Sorghum Whipped Cream

Chill Equipment:

1. Place the mixing bowl and whisk (or mixer attachment) in the refrigerator for at least 10 minutes.

Whip the Cream:

1. In the chilled bowl, combine heavy cream, sorghum syrup, vanilla extract, and a pinch of salt.

Whisk to Soft Peaks:

1. Whip on medium speed until soft to medium peaks form. Be careful not to overwhip.

Hold for Service:

1. Use immediately or refrigerate, covered, for up to 4 hours. Gently rewhip if needed before service.