Instructions

• If possible, chill a mixing bowl and beaters in the refrigerator or freezer for 10–15 minutes.
• Pour 8 ounces cold heavy cream into the chilled bowl.
• Using an electric mixer on medium speed, whip the cream until soft peaks form (peaks will hold briefly and the tip will gently fold over).
• Add the sifted 3 tablespoons powdered sugar and ½ teaspoon vanilla bean paste (or vanilla extract). Sprinkle the sugar evenly over the cream and add the vanilla.
• Continue whipping on medium–high speed until firm peaks form—peaks should stand straight and hold their shape and the cream should be smooth and glossy. Stop immediately to avoid overwhipping.
• Use immediately.