Ingredients:

  • 2 cups (473 ml) Heavy Cream, very cold (at least 36% milk fat)
  • 2-4 tablespoons (25-50 g) Granulated Sugar or Powdered Sugar, adjust to taste
  • 1 teaspoon (5 ml) Vanilla Extract, pure vanilla extract preferred

Instructions:

  1. Place the mixing bowl and whisk (or mixer beaters) in the freezer for at least 15-20 minutes to get them ice cold.
  2. Pour the cold heavy cream into the chilled bowl. Add the sugar and vanilla extract.
  3. Whisk vigorously in a circular motion until soft peaks form. Continue whisking until stiff peaks form. Watch carefully to avoid over-whipping.
  4. To test for stiff peaks, lift the whisk (or beaters) from the cream. The peaks should stand straight up or have a slight curl at the tip. If the cream looks grainy or curdled, you've over-whipped it.
  5. Serve the whipped cream immediately. If storing, transfer to an airtight container and refrigerate for up to 24 hours. The cream may deflate slightly upon standing.