Ingredients:
- 3 cups heavy cream (highly recommend using Darigold)
- 1 cup powdered sugar
- 1 tsp vanilla
Instructions:
- Combine the heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer.
- Attach the whisk and mix on medium speed until the mixture is smooth (about 3-5 minutes).
- Stop the mixer
- Change the mixer speed to high and continue whipping until the cream reaches a stiff peak (about 2-3 more minutes)
Use immediately. For any leftovers, refrigerate and rewhip when needed.
❄️You can freeze whipped cream for up to 2-3 months. When ready to use, thaw the whipped cream in the refrigerator for about 15-30 minutes before serving. If needed, lightly rewhip it to restore its consistency.
Thawing: Thaw the frozen whipped cream in the refrigerator for about 15-30 minutes before using. It may lose some volume and texture but should generally remain stable.
Rewhipping: If the texture changes, you can lightly rewhip the thawed whipped cream to restore its consistency.