Ingredients:

  • 2 cups (475 ml) heavy whipping cream, chilled (at least 35% milkfat)
  • 1/4 cup (50 g) powdered sugar, sifted
  • 1 teaspoon (5 ml) pure vanilla extract
  • Pinch of salt (optional)

Instructions:

  1. Place the metal mixing bowl (and whisk attachment, if using a stand mixer) in the freezer for at least 30 minutes.
  2. Pour the chilled heavy cream, sifted powdered sugar, vanilla extract, and optional pinch of salt into the chilled bowl.
  3. If using a stand mixer: Start on low speed, gradually increasing to medium-high. If using a hand mixer: Start on low speed, gradually increasing to high. If whisking by hand: Whisk vigorously in a circular motion.
  4. Continue whipping until soft peaks form. Soft peaks will curl at the tip when the whisk is lifted.
  5. Watch carefully to avoid over-whipping, which can result in grainy or buttery cream.
  6. Once soft peaks have formed, stop mixing. Gently fold the cream with a spatula to ensure even consistency.
  7. Use immediately for best results. If storing, cover tightly and refrigerate for up to 24 hours.