Ingredients:

  • 1 cup cold heavy whipping cream (36% fat)
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 pinch fine sea salt

Instructions:

  1. Chill your equipment. Place your mixing bowl and whisk in the freezer for 10 minutes. Note: Cold tools keep the fat stable.
  2. Combine the ingredients. Pour 1 cup cold heavy whipping cream into the chilled bowl.
  3. Add the seasonings. Add 2 tablespoons powdered sugar, 1 teaspoon pure vanilla extract, and a pinch of salt.
  4. Start the mixer. Begin on low speed to incorporate the sugar without splashing. Until the surface is covered in tiny bubbles.
  5. Increase the speed. Move to medium high speed. Note: Don't go straight to high or you might miss the peak window.
  6. Watch for trails. Continue whisking as the whisk begins to leave visible tracks in the cream. Until the liquid starts to look matte instead of shiny.
  7. Check for soft peaks. Stop the mixer and lift the whisk; the cream should form a point that slumps over.
  8. Finish to stiff peaks. Whisk for another 30 to 60 seconds on medium. Until the cream stands straight up when the whisk is lifted.
  9. Stop immediately. Once it looks firm and holds its shape, turn off the mixer. Note: Over mixing past this point creates graininess.