Recipe information
Yield
makes 1 quart
Ingredients
1/2 cup heavy cream, cold
1 tablespoon confectioners’ sugar
Preparation
Chill a mixing bowl and wire whisk in the freezer for 10 minutes before beginning. Whisk the cream in the chilled bowl until it begins to foam and thicken up. Add the sugar and continue to beat until the cream just holds soft peaks. Do not overwhip. Feel free to use an immersion blender with the whisk attachment or a handheld electric mixer if you don’t want to whip by hand.
