Ingredients:

  • 2 cups (473 ml) heavy cream, cold (at least 36% milkfat)
  • 2-4 tablespoons (25-50 g) powdered sugar, sifted
  • 1 teaspoon (5 ml) vanilla extract (optional)

Instructions:

  1. Chill the mixing bowl and whisk (or beaters) in the freezer for at least 15 minutes before starting. Alternatively, use an ice bath.
  2. Pour the cold heavy cream into the chilled mixing bowl. Add the sifted powdered sugar and vanilla extract (if using).
  3. Whip the cream by hand or with an electric mixer until soft, medium, or stiff peaks are achieved, depending on your preference. Stop frequently to check the consistency.
  4. To test for soft peaks, lift the whisk or beater. The cream should form a peak that gently folds over. For medium peaks, the peak should stand up but still be somewhat soft. For stiff peaks, the peak should stand up straight without drooping.
  5. Use the whipped cream immediately or store in an airtight container in the refrigerator for up to 24 hours.