ngredients:
•1 cup heavy whipping cream (cold)
•2 tablespoons granulated sugar
•1 teaspoon vanilla extract (optional)
Instructions:
1.Chill Equipment: Place your mixing bowl and whisk or beaters in the refrigerator for about 15-20 minutes. This helps the cream whip more efficiently.
2.Combine Ingredients: Pour the cold heavy whipping cream into the chilled bowl. Add the sugar and vanilla extract.
3.Whip the Cream: Using an electric mixer or a hand whisk, beat the mixture on medium speed. Gradually increase the speed to high as the cream begins to thicken.
4.Monitor Texture: Continue to whip until the cream forms soft peaks. This means when you lift the whisk, the cream should hold its shape but the peaks will gently fold over.
5.Serve or Store: Use immediately as a topping for desserts, or store in an airtight container in the refrigerator for up to 24 hours.
Tips:
•For a more stable whipped cream, you can add 1 tablespoon of powdered sugar instead of granulated sugar.
•Ensure the cream is very cold before whipping for the best results.
Enjoy your homemade whipped cream! Let me know if you need any more details or variations.