Instructions:
Chill the Bowl and Whisk:
Place the mixing bowl and whisk attachments in the refrigerator for about 15-20 minutes before starting. This helps in achieving the best results as the cream whips better when everything is cold.
Add Ingredients to the Bowl:
Pour the cold heavy whipping cream into the chilled bowl.
Add the powdered sugar and vanilla extract to the cream.
Whip the Cream:
Using an electric mixer or stand mixer with the whisk attachment, start beating the cream on low speed. Gradually increase the speed to medium-high.
Whip the cream until it forms soft peaks, which will take about 2-3 minutes. Be careful not to over-whip the cream, as it can turn into butter.
Check for Desired Consistency:
Soft peaks: When you lift the whisk out of the cream, the peaks will softly fall over.
Stiff peaks: Continue beating for a few more seconds if you prefer stiffer peaks, which will hold their shape better for piping or decorating.
Serve Immediately or Store:
Use the whipped cream immediately for topping desserts, cakes, pies, or beverages.
If you need to store it, place it in an airtight container and refrigerate. It’s best used within a day or two for optimal texture and flavor.
