Ingredients:

  • 1 cup (240 ml) heavy whipping cream (full-fat)
  • 2 tablespoons (30 g) granulated sugar
  • 1 teaspoon (5 ml) pure vanilla extract
  • Pinch of salt (optional)

Instructions:

  1. Chill the Equipment: Place your mixing bowl and beaters in the refrigerator for about 10 minutes.
  2. Combine Ingredients: Pour the heavy cream into the chilled bowl. Add the sugar and vanilla extract (and salt if using).
  3. Whip the Cream: Using an electric mixer on medium speed, beat the cream until it starts to thicken (about 2-3 minutes). Increase to high speed and continue until soft peaks form (2-3 more minutes).
  4. Check for Doneness: Soft peaks should hold a soft shape. For stiffer peaks, whip until peaks hold their shape but do not overwhip.
  5. Taste and Adjust: Sample the whipped cream and add more sugar if desired, folding in gently if you do.
  6. Serve Immediately or Store: If not using right away, keep in the fridge for up to 2 hours. Rewhip briefly before serving if needed.