👩🍳 Instructions
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1
Place a large mixing bowl (preferably metal or glass) and your whisk attachment (for a stand mixer or hand mixer) in the freezer for 10-15 minutes to chill thoroughly. This step is crucial for stable whipped cream.
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2
Remove the chilled bowl and whisk from the freezer. Pour the cold heavy cream into the bowl. Start whipping on medium-low speed with an electric mixer (stand mixer with whisk attachment or hand mixer).
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3
Once the cream starts to thicken slightly and gets foamy (after about 1-2 minutes), gradually add the powdered sugar, one tablespoon at a time, while continuing to whip. Add the vanilla extract.
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4
Increase the speed to medium-high and continue whipping until the cream reaches your desired consistency. For soft peaks (good for dolloping), stop when the cream holds its shape but the peaks gently curl over. For stiff peaks (good for piping), continue until the peaks stand straight up when you lift the whisk.
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5
Be careful not to over-whip, as it can quickly turn grainy and then into butter. Stop as soon as it reaches the desired firmness. Serve immediately or store covered in the refrigerator for up to 2-3 days.
💡 Notes
For a richer flavor, consider using pure vanilla bean paste instead of extract. For a dairy-free option, chilled full-fat coconut cream can be whipped similarly, though it will have a distinct coconut flavor. Adjust sugar to your preference; some prefer it less sweet, others more.
🥗 Nutrition (per serving)
Calories
150 kcal
Protein
1g
Total Fat
15g
Saturated Fat
9g
Carbs
4g
Fiber
0g
Sugar
4g
Sodium
10mg
Cholesterol
50mg
