Ingredients:

  • 2 cups (473 ml) heavy cream, cold (at least 36% milkfat)
  • 2-4 tablespoons (25-50g) powdered sugar, sifted (adjust to taste)
  • 1 teaspoon (5 ml) pure vanilla extract
  • Pinch of salt (optional)

Instructions:

  1. Place mixing bowl and beaters/whisk in the freezer for at least 15 minutes.
  2. Pour cold heavy cream into the chilled bowl.
  3. Beat the cream with an electric mixer (or whisk vigorously) on medium speed until soft peaks form.
  4. Gradually add the sifted powdered sugar, vanilla extract, and salt (if using).
  5. Increase speed to medium-high and continue beating until stiff peaks form. (Be careful not to overwhip!)
  6. Serve immediately, or refrigerate in an airtight container for up to 24 hours.