- 2 tablespoons (28g) sugar
- 1 cup (225g) heavy whipping cream
- 1/2 tsp vanilla (approx)
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Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
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Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks, about 1-2 minutes.
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Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.
From https://www.foodnetwork.com/recipes/alton-brown/whipped-cream-recipe-1957526