2 cups heavy whipping cream ▢4 tablespoons powdered sugar ▢2 teaspoons vanilla extract
To get started, place your mixing bowl and whisk attachment (or beaters if mixing with a hand mixer) in the freezer for about 10 minutes to chill.
Once chilled, remove from the freezer and add heavy whipping cream, powdered sugar, and vanilla to your bowl.
Whether using the Kitchen-aid or a hand-mixer, start mixing on low speed then increase to medium-high.
Mix until soft peaks form.
STORE in an air-tight container in the refrigerator for 2-3 days.
FREEZE. – Transfer the whipped cream to an airtight container with minimal headspace. Press plastic wrap directly onto the surface of the whipped cream to prevent air pockets. Freeze for up to 2 months.