Ingredients:

  • 2 cups (473 ml) Heavy Cream (at least 36% milk fat, cold)
  • 2-4 tablespoons (25-50 g) Granulated Sugar (adjust to taste)
  • 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 helps the cream whip faster and hold its shape.
  2. Pour the cold heavy cream into the chilled bowl. Add the sugar and vanilla extract.
  3. Using an electric mixer: Start on low speed, then gradually increase to medium speed. Using a whisk: Whisk vigorously in a circular motion. Look for Soft Peaks: Continue whipping until soft peaks form. These peaks will curl over when you lift the beaters or whisk. Continue to Stiff Peaks: Continue whipping until stiff peaks form. These peaks will stand straight up when you lift the beaters or whisk.
  4. Watch carefully! Over-whipped cream will turn grainy and eventually become butter. Stop whipping as soon as you reach stiff peaks.
  5. Use immediately or store in an airtight container in the refrigerator for up to 24 hours. The cream may deflate slightly over time.