Ingredients:

  • 2 cups (473 ml) heavy cream, chilled (minimum 36% milk fat)
  • 2 tablespoons (25 g) granulated sugar
  • 1 teaspoon (5 ml) pure vanilla extract

Instructions:

  1. Place the mixing bowl and beaters (or whisk) in the freezer for at least 30 minutes. This is crucial for achieving stiff peaks.
  2. Pour the chilled heavy cream, sugar, and vanilla extract into the chilled mixing bowl.
  3. Begin whipping the cream on low speed. Gradually increase the speed to medium.
  4. Continue whipping until soft peaks form (the cream holds its shape but the tips curl over). For stiffer peaks, continue whipping until the peaks stand straight up. Be careful not to overwhip; if it starts to look grainy, you've gone too far!
  5. Use immediately, or store in an airtight container in the refrigerator for up to 24 hours. Note that it may deflate slightly upon refrigeration.