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Listed in: Dessert
1 pint (475 ml) organic whipping cream
1 teaspoon vanilla extract
2 to 3 tablespoons (26 to 39 g) sugar, or to taste
Chill the bowl and beater from your mixing bowl in the freezer for 20 minutes.
Remove the whipping cream from the refrigerator just before you plan to use it so the cream and all the tools are ice cold—this will help it stiffen properly.
Add the cream and vanilla to the bowl and beat on medium-high until it begins to thicken. Increase the beater speed to high and gradually sprinkle in the sugar, to taste, while continuing to beat until soft peaks form. Use immediately or chill in the refrigerator.
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