Ingredients:

  • 240ml heavy whipping cream (minimum 36% fat, ice-cold)
  • 30g powdered sugar, sifted
  • 5ml pure vanilla extract
  • 1 pinch fine sea salt

Instructions:

  1. Place your metal or glass mixing bowl and whisk attachment in the freezer for 15 minutes to ensure the equipment is ice-cold.
  2. Remove the bowl from the freezer and immediately pour in the 240ml of cold heavy whipping cream.
  3. Sift the powdered sugar into the bowl to prevent clumping, then add the vanilla extract and a pinch of fine sea salt.
  4. Whisk on medium-high speed until the cream begins to thicken and soft peaks form.
  5. Switch the mixer to medium-low speed for the final 30 seconds of whipping to polish the cream and create a uniform micro-bubble structure.