Ingredients
Units
Scale
- 250 g heavy cream, cold
- 55 g confectioner’s sugar
- 1 tsp pure vanilla extract
Instructions
- If you have time, chill a balloon whisk and medium-sized bowl in a refrigerator for 10-20 minutes. This step is not mandatory, but it helps.
- Place cold heavy cream and confectioner’s sugar into your medium-sized bowl. Stir gently until the confectioner’s sugar is completely covered in heavy cream.
- Whisk at a medium pace with the ballon whisk for 2-4 minutes, or until very soft peaks form.
- Add vanilla and continue whisking for another 30-45 seconds, or until stiff peaks form.
- For a pipe-able whipped cream, continue whisking after stiff peaks form. The mixture will look curdled, but it will be more stiff for piping.
- Enjoy!
Notes
As shown, the whipped cream has just reached stiff peaks. If you want to pipe this whipped cream onto a cake or other dessert, you will need to continue whipping until the mixture looks curdled.
- Prep Time: 3 minutes
- Cook Time: 5 minutes
- Category: sauces