Sand mixer with whisk attachment (or hand held mixer with whisk attachment)
1cupheavy whipping cream cold! (also called heavy cream or double cream)
2tbsp(generous) confectioners sugar (also called powdered sugar)
Start with 1 cup of cold heavy whipping cream and 1 tsp vanilla extract in a mixing bowl of a stand mixer fitted with a whisk attachment (or hand held mixer with whisk attachment).Pro Tip: if you have 15-20 minutes before beginning pop the mixing bowl and whisk attachment in the freezer!
Turn the mixer on medium speed for 1 minute.
Sprinkle in 2 generous tablespoons confectioners sugar and turn the mixer on high. Whisk for 2-3 more minutes until medium stiff peaks form.Pro Tip: You will start to see traces of the whisk in the cream that remain while it is whisking, that is showing signs of "medium-stiff peaks". Be careful not to overbeat the cream or you will separate it into butter and buttermilk!
Serve over your favorite dessert, berry or waffle/pancake.
Storing: Whipped cream is best used right away. It will lose stiffness and possibly weep liquid in the fridge if left too long. If you need to store it for a couple hours see stabilized whipped cream below:STABILIZED WHIPPED CREAM - Add ¼ tsp cream of tartar to the recipe. Sprinkle in with the confectioners sugar.TIPS & FAQ's
Keep everything COLD!!! If you have time you can put the mixing bowl and whisk attachment in the freezer for 15-20 minutes before making the whipped cream.
Make sure your whipping cream is really cold!
If you have to make this recipe a couple hours in advance add ¼ tsp cream of tartar to stabilize.
Use full fat heavy whipping cream, it will give you the creamiest results.
Whisk to mediumstiff peaks (they stand on their own without collapsing right away), which will take about 3 minutes, but don't overbeat or it will separate into butter and buttermilk.