Ingredients:

  • 2 cups (473 ml) Heavy Whipping Cream (at least 36% milkfat), very cold
  • 2-4 tablespoons (25-50 g) Granulated Sugar, or to taste
  • 1 teaspoon (5 ml) Pure Vanilla Extract (or vanilla bean paste for extra indulgence)

Instructions:

  1. Place your mixing bowl in the freezer for at least 15 minutes. This is crucial for achieving stable whipped cream.
  2. Pour the cold heavy cream into the chilled bowl. Add the granulated sugar and vanilla extract.
  3. Start whipping on low speed to prevent splattering. Gradually increase the speed to medium.
  4. Continue whipping until soft peaks form. These should hold their shape briefly but droop slightly at the tips.
  5. Continue whipping to medium peak. They should hold their shape a little longer but droop slightly less.
  6. Be vigilant! If you see the cream starting to look grainy or curdled, you've gone too far. Stop immediately.
  7. Use a rubber spatula to gently fold any remaining liquid at the bottom of the bowl into the whipped cream.
  8. Serve your perfect homemade whipped cream right away, or cover and chill for up to an hour before serving.