Ingredients:

  • 2 cups (473 ml) heavy cream (minimum 36% milkfat), chilled
  • 2-4 tablespoons (25-50 g) granulated sugar, or powdered sugar
  • 1 teaspoon (5 ml) pure vanilla extract
  • Pinch of salt (optional, but enhances flavor)

Instructions:

  1. Thoroughly chill your mixing bowl and beaters (or whisk) in the freezer for at least 15 minutes. Cold equipment is crucial for stable whipped cream.
  2. Pour the chilled heavy cream, sugar, vanilla extract, and salt (if using) into the chilled mixing bowl.
  3. Begin whipping on medium speed, gradually increasing to high speed as the cream thickens.
  4. Watch the cream carefully. It will go through several stages: foamy, soft peaks, stiff peaks. Stop when it reaches stiff peaks – the peaks should hold their shape when you lift the beaters. Avoid over-whipping (it will turn grainy).
  5. Give it a taste and adjust sweetness if needed. Gently fold in any additional sugar.
  6. Use immediately or store in an airtight container in the refrigerator for up to 24 hours.