Ingredients
Ingredients
- 1 cup heavy cream (very cold, see note 1)
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Chill: If you have time, chill the mixer bowl and whisk in the freezer for 15 to 20 minutes. Ensure the heavy cream has been refrigerated for at least 1 hour beforehand. Avoid using cream straight from the store without chilling.
- Mix: Add the heavy cream, powdered sugar, vanilla extract, and salt to the chilled bowl. Using a stand mixer on low speed, gently combine the ingredients. Gradually increase the speed to high, whipping until medium to stiff peaks form, which should take about 1 to 3 minutes. Watch carefully to prevent overbeating, which can result in clumpy texture.
- Store: Taste and adjust sweetness by adding more powdered sugar if desired. Use immediately for best texture, or store in the refrigerator until ready to serve, keeping it chilled to maintain fluffiness.
Notes
- Chilling both the cream and the mixing equipment is crucial for the best whipping results.
- Watch the cream closely as it whips to avoid overbeating, which turns it into butter.
- For a richer flavor, substitute vanilla extract with vanilla bean paste.
- Use the whipped cream within 24 hours for optimal freshness and texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert Topping
- Method: Blending
- Cuisine: American
