Ingredients:

  • 2 cups (473 ml) heavy cream, very cold (at least 36% milk fat)
  • 2-4 tablespoons (25-50g) granulated sugar (adjust to taste)
  • 1 teaspoon (5 ml) pure vanilla extract

Instructions:

  1. Place mixing bowl and beaters in the freezer for at least 30 minutes. This is crucial.
  2. Pour cold heavy cream into the chilled bowl. Add sugar and vanilla extract.
  3. Start beating on low speed, gradually increasing to medium speed.
  4. Continue beating until soft peaks form (the cream holds its shape but the tips curl over).
  5. Increase speed to medium-high and continue beating until stiff peaks form (the cream holds its shape firmly and the tips stand straight up). Be careful not to overwhip, which will result in butter.
  6. As soon as stiff peaks form, stop the mixer.
  7. Gently fold with a spatula to ensure even mixing.