Ingredients:

  • 1 cup (240ml) heavy whipping cream, cold
  • 3 tbsp (25g) powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 1 small pinch fine sea salt

Instructions:

  1. Place your metal or glass mixing bowl and whisk attachment in the freezer for 10–15 minutes before starting to ensure optimal fat globule stability.
  2. Pour the cold heavy cream into the chilled bowl. Start the mixer on low speed for 1 minute to build a foundation of tiny, uniform air pockets.
  3. Once the cream has thickened slightly to the consistency of melted ice cream, stop the mixer and add the sifted powdered sugar, vanilla extract, and sea salt.
  4. Increase speed to medium and whisk until the cream holds its shape when the whisk is lifted. Stop when you see soft, billowy peaks.