A delightful and creamy whipped topping enhanced with a hint of vanilla, perfect for desserts.
Place the mixing bowl and beaters in the freezer for 15 minutes to chill.
Chilling the equipment helps the cream whip faster and achieve a better texture.
Pour the cold heavy cream into the chilled bowl.
Ensure the cream is cold for optimal whipping results.
Add the powdered sugar and vanilla extract to the cream.
Sift the powdered sugar to avoid lumps in the whipped cream.
Start beating the mixture on low speed until it begins to thicken.
Starting at low speed prevents splattering.
Increase the speed to medium and continue beating until soft peaks form.
Soft peaks will hold their shape but will droop slightly when the beaters are lifted.
Continue beating on high speed until stiff peaks form, being careful not to overwhip.
Stiff peaks stand straight up when the beaters are lifted, indicating the cream is ready.
Serve immediately or store in the refrigerator for later use.
If storing, cover the whipped cream to prevent it from absorbing other flavors in the fridge.
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