5min · 4 servings Ingredients: • 1 cup heavy whipping cream • 1/4 cup powdered sugar/icing sugar • Vanilla extract or vanilla bean paste to taste Directions: • Combine cream and sugar in mixing bowl. • Whisk on high until peaks begin to form. • Add vanilla and taste test before your cream reaches full volume • Whisk to stiff peaks. TIP: If you overwhip your cream and it looks yellowish or slightly curdled, try adding more cold liquid cream and whisking on low to incorporate, it should bring it back from over-whipping! Always taste test the texture before serving. • Pipe away! This is not “stabilized” whipped cream, but can be piped same day as whipping or stored in an airtight container for use/re-whipped as needed for up to 5 days.
