Ingredients:

  • 2 cups (475 ml) heavy cream, very cold (at least 35% milkfat)
  • 2 tablespoons (25g) powdered sugar, sifted
  • 1 teaspoon (5 ml) pure vanilla extract
  • Pinch of salt (optional)

Instructions:

  1. Place the mixing bowl and whisk attachment (or whisk) in the freezer for at least 30 minutes.
  2. Pour the cold heavy cream into the chilled bowl.
  3. Begin whipping the cream on medium speed until soft peaks form.
  4. Gradually add the sifted powdered sugar, vanilla extract, and salt (if using) to the cream.
  5. Continue whipping on medium-high speed until stiff peaks form. Be careful not to over-whip!
  6. Serve immediately, or store in an airtight container in the refrigerator for up to 24 hours. Enjoy your whipped cream recipe!