Serves: Makes 2 cups
- 1 cup (8 ounces) heavy whipping cream
- 2 teaspoons sugar
- 1 teaspoon pure vanilla extract
- Place the cream, sugar, and vanilla in the bowl of the mixer (or in a medium bowl, if using a hand mixer) and whip on medium speed until soft peaks form. Cream whipped on medium speed is more stable than one whipped on high speed. When used as an accompaniment, the cream should look smooth and satiny, and barely hold its shape. To use as a filling or frosting, whip for another 10 to 15 seconds, until firmer. Use immediately or refrigerate until needed.
Storing: Whipped cream is at its best when used within 2 hours of preparation. However, it can be whipped up to 8 hours ahead and stored in an airtight container in the refrigerator. If the cream seems too soft when you're ready to use it, beat it lightly with a hand whisk to firm it up.