Ingredients:

  • 1 cup (240ml) heavy cream, very cold
  • 2 tablespoons (25g) powdered sugar (icing sugar), sifted
  • 1 teaspoon (5ml) pure vanilla extract OR seeds scraped from 1/2 vanilla bean
  • Pinch of salt (optional)

Instructions:

  1. Place the mixing bowl (and beaters, if using an electric mixer) in the freezer for at least 15 minutes.
  2. Pour the cold heavy cream into the chilled bowl. Add the sifted powdered sugar, vanilla extract (or vanilla bean seeds), and salt (if using).
  3. Using an electric mixer or a whisk, begin whipping the cream on medium speed. Gradually increase the speed to medium-high as the cream starts to thicken.
  4. Continue whipping until stiff peaks form. Be careful not to overwhip!
  5. Taste the vanilla whipped cream and add more powdered sugar or vanilla extract if needed.
  6. Serve the vanilla whipped cream immediately or store it in an airtight container in the refrigerator for up to 24 hours.