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Set all the ingredients in a large food processor; first the cream, then the sugar, vanilla and salt.
Affix the top to lock the food processor then start processing on high. Let the machine run for about 60-90 seconds then stop to check it.
Use a rubber spatula to swoop through the mix, then lift the spatula; if the cream holds the shape you ‘swooped’ and does not drip off the spatula, it’s likely done. If not, process for about 20 seconds at a time, checking for the right thickness.
How quickly the cream thickens will depend on the strength of the food processor and how much is being made; if you are making half the recipe and your machine is strong, you’ll likely be done in less than two minutes. If you are making the 2 cups listed and have a standard machine, it should be done in roughly 3 minutes. If you’re making more than 2 cups, it can take up to 5 minutes. As always, do not rely on timing listed, these are general guides, instead rely on visual cues: look for the cream to hold a stiff shape and not droop off the spatula.
Spread over your pie, dollop onto cupcakes or shortcakes, or, use between cake layers. At room temperature the cream will last about 2 hours. If kept in the fridge, about 3 days.