Ingredients:

  • 1 cup heavy whipping cream (cold, at least 36% milkfat)
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 pinch fine sea salt

Instructions:

  1. Place your mixing bowl and whisk attachment in the freezer for at least 10–15 minutes. Cold equipment prevents the fat from softening, which is essential for volume.
  2. Pour the cold heavy cream, powdered sugar, vanilla, and salt into the chilled bowl. Start the mixer on low speed for 30 seconds to combine, then increase to medium-high speed.
  3. Watch for the whisk to leave trails. Once soft peaks form, slow the mixer down and beat until stiff peaks form (the cream stands straight up when the whisk is lifted). Stop immediately to avoid turning the cream into butter.