Makes 3 to 4 cups. Recipe is by Beth Colvin.
2 cups heavy whipping cream
1/2 cup sugar
1/2 tsp. almond extract
Whip the cream in the bowl of a stand mixer until frothy and just starting to thicken. Continue whipping while slowly adding the sugar, then add the almond extract. Whip until stiff peaks form. Serve cool.
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