Ingredients:

  • 2 cups (480ml) heavy cream, cold (at least 35% milkfat)
  • 2-4 tablespoons (25-50g) granulated sugar or powdered sugar
  • 1 teaspoon (5ml) pure vanilla extract

Instructions:

  1. Place the mixing bowl (preferably metal) and beaters (or whisk) in the freezer for at least 30 minutes. The colder, the better!
  2. Pour the cold heavy cream into the chilled mixing bowl. Add the sugar and vanilla extract.
  3. Start whipping on low speed to prevent splattering. Gradually increase the speed to medium-high. Continue whipping until stiff peaks form (the cream holds its shape and the tips stand straight up). Be careful not to overwhip!
  4. Taste the whipped cream and add more sugar if needed. Gently fold it in.
  5. Serve immediately or store in an airtight container in the refrigerator for up to 24 hours.