Ingredients:

  • 1 cup (240 ml) Heavy Whipping Cream (or Double Cream), thoroughly chilled
  • 3 Tbsp (45 g) Powdered Sugar (Icing Sugar)
  • 1 tsp (5 ml) Pure Vanilla Extract
  • Pinch of Fine Sea Salt (Optional)

Instructions:

  1. Crucial First Step: Chill Everything. Place the mixing bowl and the whisk attachment into the freezer for at least 15 minutes. Cold implements are essential for rapid, high-volume whipping.
  2. Gather Ingredients. Measure the chilled cream, powdered sugar, and vanilla. Ensure the cream is straight from the fridge.
  3. Combine Liquids. Pour the cold heavy cream and vanilla extract into the chilled bowl. Add the pinch of salt, if using.
  4. Start Slow and Steady. Begin mixing the cream on low speed for about 30 seconds until the cream starts to look slightly frothy. This prevents splashes.
  5. Add the Sweetener. Stop the mixer, add the powdered sugar, and mix briefly on low speed again to combine the sugar without creating a cloud of dust.
  6. Increase Speed and Monitor. Increase the speed to medium-high. Whip continuously, scraping down the sides of the bowl once or twice if necessary.
  7. Watch for Soft Peaks. After 2–3 minutes, the cream will thicken and start to hold its shape when the whisk is lifted. These are soft peaks.
  8. Whip to Stiff Peaks (If desired). Continue whipping for another 30–60 seconds until the peaks hold their shape rigidly and do not flop over. Stop the mixer immediately to prevent turning the mixture into butter.
  9. Serve or Store. Use immediately or transfer to an airtight container and store in the refrigerator.