Ingredients:

  • 2 cups (473 mL) cold Heavy Whipping Cream (minimum 36% butterfat)
  • 1/4 cup (30 g) Powdered Sugar (Icing Sugar)
  • 1 teaspoon (5 mL) Pure Vanilla Extract
  • Pinch (1 g) Fine Sea Salt

Instructions:

  1. Preparation and Chill: Place the mixing bowl and the whisk attachment into the freezer for at least 15 minutes prior to whipping. Ensure the heavy whipping cream is fresh from the refrigerator.
  2. Combine Liquids: Pour the cold heavy whipping cream and the vanilla extract (if using) into the thoroughly chilled mixing bowl.
  3. Initial Whip (Low Speed): Start the mixer on the lowest speed (setting 1 or 2) for 30 seconds to begin incorporating air slowly. This prevents splashing and ensures even aeration.
  4. Add Dry Ingredients: Stop the mixer. Add the powdered sugar and salt, ensuring the sugar is dispersed over the cream surface.
  5. Increase Speed (Medium-High): Increase the mixer speed to medium-high (setting 6 or 7). Whip consistently, scraping down the sides of the bowl once, about halfway through the process.
  6. Monitor for Soft Peaks: Continue whipping until the cream begins to thicken substantially and forms soft peaks—when you lift the whisk, the peaks hold their shape momentarily before flopping over.
  7. Achieve Stiff Peaks: Reduce the speed slightly and continue whipping until stiff peaks form. The cream should hold its shape rigidly when the whisk is lifted, and the texture should look velvety, not granular.
  8. Final Quality Check: Stop whipping immediately once stiff peaks are achieved. Over-whipping results in a grainy texture and eventually churns the cream into butter. Use immediately or store chilled.