Yield: ~2 cups

Ingredients

  • Heavy cream, cold (1 cup)
  • Powdered sugar (2 tbsp)
  • Vanilla extract (1/2 tsp)

Directions

  1. Combine all ingredients in a bowl or the bowl of a stand mixer fitted with the whisk attachment.
  2. Whip on medium-high speed until medium peaks form (3-4 minutes).

Notes

  • Medium peaks are between soft and stiff peaks: they hold their shape but the tip curls over. This is the right consistency for topping and piping.
  • The colder the cream, the better it whips.
  • Powdered sugar can be replaced with granulated sugar.
  • If over-whipped (grainy or curdled), fold in a splash of unwhipped cream by hand to smooth it out.
  • Use immediately, or cover tightly and refrigerate for up to 24 hours.