Ingredients
Equipment
Method
- Chill your mixing bowl and whisk attachment in the refrigerator for 30 minutes for best results (optional but recommended).
- Pour the cold heavy cream into the chilled mixing bowl. Add the confectioners' sugar and vanilla extract.
- Using an electric mixer with whisk attachment, begin whipping on medium-high speed. Watch carefully as the cream transforms.
- Continue whipping for 3-4 minutes until medium peaks form. The peaks should hold their shape but have a slight droop when you lift the whisk.
- Stop mixing immediately when you reach the desired consistency. Over-whipped cream becomes grainy and curdled.
- Use immediately as a topping for desserts, or cover and refrigerate for up to 24 hours. Re-whip briefly if separation occurs.
Notes
Storage: Keep covered in refrigerator for up to 24 hours. Can be frozen but texture may change slightly.
Troubleshooting: If over-whipped and curdled, fold in 1-2 tablespoons of cold heavy cream by hand until smooth.
Variations: Add cocoa powder for chocolate whipped cream, or substitute almond extract for vanilla for different flavors.
Success Tips: Cold cream is essential for proper whipping. Don't walk away during the final minutes as it happens quickly!