Ingredients
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar (or to taste)
- 1 teaspoon vanilla extract
Instruction
- Chill a mixing bowl and whisk (or beaters) in the freezer for 10–15 minutes. This helps the cream whip faster and stay fluffy.
- Pour the cold heavy cream into the chilled bowl.
- Add powdered sugar and vanilla extract.
- Using a hand mixer or stand mixer on medium-high speed, whip the cream until soft peaks form. Soft peaks gently hold their shape but fold over when you lift the whisk.
- For ultra creamy and stable whipped cream, continue whipping to stiff peaks, but don’t overbeat—otherwise it will turn grainy or start turning into butter.
- Serve immediately, or refrigerate in an airtight container for up to 24 hours.
Tips for Ultra Creaminess
- Make sure all tools and ingredients are cold.
- Powdered sugar keeps whipped cream smooth and less grainy compared to granulated sugar.
- For extra richness, fold in 1–2 tablespoons of mascarpone or cream cheese before serving.