1 cup (8 ounces/237 ml) heavy whipping cream
2 tablespoons powered sugar
1 teaspoon vanilla bean paste or vanilla extract, preferably Nielsen-Massey
How to Use Them:
Place the heavy cream, mixing bowl and whisk attachment in the freezer for ten minutes. Pour the cream into the mixing bowl and whisk on low for one minute and then gradually begin to increase speed to medium high. When soft whipped cream begins to take shape, sift in powdered sugar and add vanilla. Whisk on medium high until just stiffened.