MAKES ABOUT 2 CUPS
For lightly sweetened whipped cream, reduce the sugar to 1½ teaspoons.
|
1 |
cup heavy cream, chilled |
|
1 |
tablespoon sugar |
|
1 |
teaspoon vanilla extract |
Using stand mixer fitted with whisk, whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. (Whipped cream can be refrigerated in fine-mesh strainer set over small bowl and covered with plastic wrap for up to 8 hours.)