Ingredients
heavy whipping cream1 cup
(240g)confectioners' sugar1 tbsp, plus 2 teaspoons
(19g)vanilla extract1 or 2 drops (optional), or 2 drops (optional)
(0g)Instructions
Step-by-step guide
- 1
Stash the mixer's work bowl and the whisk attachment in your freezer for 10-15 minutes.
Timer: 15m - 2
When the bowl and whisk are good and cold, reassemble the stand mixer. Add half of the sugar and the whipping cream to the bowl and whisk until fluky and foamy, about 3 minutes. Add the rest of the sugar and the vanilla, if using and continue whipping just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, re-whisk for 10 to 15 seconds.
Timer: 3m