1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioners’ sugar


Chill to very cold both the bowl and beaters of your electric mixer. If using a whisk instead of an electric mixer, make sure the whisk is chilled. I put the bowl and the beaters in the freezer for a few minutes before whipping the cream.

In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar and beat until peaks form. Make sure not to over-beat or the cream will then become lumpy and butter-like.

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