Ingredients:

  • 2 cups (473 ml) heavy cream (minimum 36% milk fat), well-chilled
  • 2-4 tablespoons (25-50g) powdered sugar (icing sugar), adjust to taste
  • ½ teaspoon (2.5 ml) pure vanilla extract
  • Pinch of sea salt (optional, but enhances flavor)

Instructions:

  1. Place your mixing bowl and beaters (or whisk attachment) in the freezer for at least 30 minutes. This is crucial for optimal whipping.
  2. Pour the chilled heavy cream into the chilled bowl. Add the powdered sugar, vanilla extract, and salt (if using).
  3. Using the electric mixer (or stand mixer), start on low speed to prevent splattering. Gradually increase the speed to medium-high.
  4. Watch the cream carefully. It will first become frothy, then start to thicken.
  5. Continue whipping until soft peaks form. These are peaks that curl over slightly when you lift the beaters. Be careful not to overwhip, or you'll end up with butter!
  6. Taste the whipped cream and add more powdered sugar if needed.
  7. Serve immediately or store in an airtight container in the refrigerator for up to 24 hours. Note that it may deflate slightly over time.