Ingredients:

  • 2 cups (480ml) Heavy Cream (minimum 36% fat content, chilled)
  • 2-4 tablespoons (25-50g) Powdered Sugar (confectioners' sugar), adjust to taste
  • 1 teaspoon (5ml) Pure Vanilla Extract

Instructions:

  1. Chill the mixing bowl and whisk/beaters in the freezer for at least 30 minutes. This is crucial for stable whipped cream.
  2. Pour the chilled heavy cream into the chilled bowl.
  3. Begin whipping on medium speed until soft peaks form (the cream holds its shape briefly when you lift the whisk/beaters).
  4. Gradually add the powdered sugar and vanilla extract.
  5. Continue whipping on medium-high speed until stiff peaks form (the peaks stand straight up when you lift the whisk/beaters, but the cream is still smooth and glossy). Be careful not to overwhip.
  6. Serve immediately or store in the refrigerator.