A delightful and easy-to-make whipped cream recipe with a hint of vanilla.
Place the mixing bowl and mixer beaters in the refrigerator for at least 30 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.
Using the electric mixer, beat the cream on medium speed until it starts to thicken.
Avoid overbeating at this stage to prevent the cream from curdling.
Add the powdered sugar and vanilla extract to the cream.
Add these ingredients gradually to ensure they mix evenly.
Continue beating on high speed until soft peaks form, scraping down the sides of the bowl as needed.
Stop beating as soon as soft peaks form to avoid overwhipping.
Use immediately or store in the refrigerator until ready to serve.
Whipped cream is best used fresh but can be stored for a short time.
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