Ingredients:

  • 1 cup (240ml) heavy whipping cream (at least 36% milk fat), very cold
  • 2 tablespoons (25g) granulated sugar, or confectioners' sugar
  • ½ teaspoon (2.5ml) pure vanilla extract

Instructions:

  1. Place the mixing bowl and whisk attachment in the freezer for at least 15 minutes.
  2. Pour the very cold heavy whipping cream, sugar, and vanilla extract into the chilled bowl.
  3. Start whipping the cream on medium speed.
  4. As the cream starts to thicken, gradually increase the speed to medium-high.
  5. Continue whipping until soft peaks form.
  6. Check frequently to avoid over-whipping. Stiff peaks will stand straight up when the whisk is lifted.
  7. Taste for sweetness and adjust if desired. Gently fold in any additional sugar with a spatula.
  8. Use immediately or store in an airtight container in the refrigerator for up to 2 days.