Ingredients:

  • 2 cups (473 ml) Heavy Cream, very cold
  • 2 tablespoons (25g) Granulated Sugar, sifted
  • 1 teaspoon (5ml) Vanilla Extract
  • Pinch of salt (optional)

Instructions:

  1. Chill the mixing bowl and whisk/beaters if possible (about 15 minutes in the freezer). This helps the cream whip faster.
  2. Pour the cold heavy cream into the chilled mixing bowl.
  3. Begin whipping the cream on medium speed until soft peaks form.
  4. Gradually add the sifted sugar and vanilla extract.
  5. Increase the mixer speed to medium-high and continue whipping until stiff peaks form. Watch closely! The cream should hold its shape but not appear grainy or curdled.
  6. Gently fold in any remaining sugar clinging to the sides of the bowl with a rubber spatula to ensure even distribution.