Vanilla-Kissed Sweet Whipped Cream

1. Chill Mixer Bowl and Whisk

First, place your mixer bowl and whisk in the fridge for about 20 minutes. This ensures everything is cold, which helps the cream whip faster and stay stable.

2. Combine Ingredients

Once your bowl and whisk are chilled, pour the heavy cream into the bowl. Add the sugar and vanilla extract. Start whipping on medium-low speed. This initial slow speed helps incorporate air and creates a foamy base. You’ll notice the mixture starting to look a bit frothy.

3. Whip the Cream

After about a minute, increase the speed to high. Continue whipping for 1 to 3 more minutes. Keep an eye on the cream as it transforms. You’re aiming for soft peaks that hold their shape when you lift the whisk but are still soft and luscious.

4. Store the Whipped Cream

If you’re not using the whipped cream immediately, you can store it in the fridge. Line a fine-mesh strainer with plastic wrap, place it over a small bowl, and spoon the whipped cream into the strainer. Cover and refrigerate for up to 8 hours to keep it fresh and airy.