Ingredients:

  • 1 US Pint (475 ml) Heavy Cream or Double Cream (very cold)
  • 1/4 cup (50 g) Confectioners' Sugar (Icing Sugar), sifted
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • Pinch Fine Salt (Optional)

Instructions:

  1. Deep Chill the Equipment: Place the mixing bowl and the whisk attachment into the freezer for at least 15 minutes prior to starting. This is non-negotiable for success.
  2. Prepare Sweetener: Lightly sift the icing sugar to remove any clumps.
  3. Combine Ingredients: Remove the chilled bowl and whisk attachment immediately. Pour the very cold heavy cream into the bowl. Add the sifted icing sugar, vanilla extract, and pinch of salt.
  4. Start Slow: Begin mixing on low speed (Speed 2 on a stand mixer). Mix for 30 seconds until the sugar is just incorporated and the liquid is frothy, preventing sugar dust from escaping.
  5. Increase Speed: Raise the speed to medium-high (Speed 6-8) and continue whipping for 3 to 6 minutes, monitoring the texture closely.
  6. Achieve Firm Peaks (The Final Stop): Mix until the cream holds sharp, straight peaks when the whisk is lifted. Stop the machine instantly to prevent turning the cream into butter.
  7. Use or Store: Use the stabilised whipped cream immediately, or store it in an airtight container in the refrigerator for up to 36 hours.