Ingredients:

  • 2 cups (475ml) Heavy Cream (minimum 36% milk fat)
  • ¼ cup (50g) Granulated Sugar (or confectioners' sugar/icing sugar)
  • 1 teaspoon (5ml) Vanilla Extract (or ½ vanilla bean, scraped)
  • Pinch of Salt (optional)

Instructions:

  1. Chill the Bowl and Whisk: Place the mixing bowl and whisk attachment (or beaters) in the freezer for at least 30 minutes.
  2. Combine Ingredients: Pour the chilled heavy cream into the chilled bowl. Add the sugar, vanilla extract (or vanilla bean seeds), and salt (if using).
  3. Whip the Cream: Start on low speed to prevent splattering, gradually increase to medium speed, and whip until stiff peaks form. Be careful not to overwhip.
  4. Taste and Adjust: Taste the whipped cream and add more sugar or vanilla if needed.
  5. Serve or Store: Use immediately, or store in an airtight container in the refrigerator for up to 24 hours.