Ingredients:

  • 1 cup heavy whipping cream, very cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 pinch fine sea salt

Instructions:

  1. Place your whisk attachment and large metal or glass mixing bowl in the freezer for 5 to 10 minutes. Note: This ensures the fat doesn't melt during the friction of whisking.
  2. Pour the 1 cup cold heavy cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract, and pinch of sea salt into the chilled bowl.
  3. Start the mixer on medium low speed for approximately 30 seconds. Wait until you see tiny, stable micro bubbles forming on the surface.
  4. Increase the speed to medium high. Whisk steadily until the cream thickens and the whisk leaves visible tracks in the mixture.
  5. Watch for soft peaks. This is when you lift the whisk and the cream tip curls over like a wave.
  6. Reduce the speed to medium. Whisk for another 30 to 60 seconds until the cream stands straight up on the whisk without drooping.
  7. Stop immediately. Look for a matte finish; if it looks grainy or yellow, you have gone too far.
  8. Remove the bowl from the mixer and give it one final stir with a spatula to ensure a uniform, silky texture.