Sort ingredients
blueeyedbaker
QR Code
Listen
Pdf
In a large bowl using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes.
If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.
Use immediately or cover tightly and store in the refrigerator for up to 24 hours.