Ingredients:

  • 2 cups (480 ml) Heavy Cream, cold (at least 36% milkfat)
  • 2-4 tablespoons (25-50g) Granulated Sugar, or Powdered Sugar (icing sugar) to taste
  • 1 teaspoon (5 ml) Pure Vanilla Extract (optional, but highly recommended)

Instructions:

  1. Place the mixing bowl and beaters (if using an electric mixer) in the freezer for at least 15 minutes. This helps the cream whip up faster and stay stable.
  2. Pour the cold heavy cream into the chilled bowl. Add the sugar and vanilla extract (if using).
  3. Begin whipping on low speed until small bubbles form. Gradually increase the speed to medium-high.
  4. Continue whipping until soft peaks form. This means the cream holds its shape but the tips of the peaks curl over slightly.
  5. Test the consistency frequently to avoid over-whipping.
  6. Serve immediately or store in an airtight container in the refrigerator for up to 24 hours. Re-whip gently before serving if necessary.