Ingredients:

  • 2 cups (475 ml) Heavy Cream, chilled (minimum 36% milk fat)
  • 2-4 tablespoons (25-50g) Powdered Sugar
  • 1 teaspoon (5ml) Vanilla Extract

Instructions:

  1. Chill your mixing bowl and whisk or beaters in the freezer for at least 15 minutes.
  2. Pour the chilled heavy cream into the chilled mixing bowl. Add the powdered sugar and vanilla extract.
  3. Using a whisk or an electric mixer, begin to whip the cream.
  4. Watch carefully as the cream thickens, forming soft then stiff peaks.
  5. Stop whipping when stiff peaks form to avoid turning the cream into butter!
  6. Use immediately or store in an airtight container in the refrigerator for up to 24 hours.