Ingredients
Equipment
Method
- Scrape out the vanilla pod and add into the mixing bowl with the cream1 and icing sugar
- Mix on a medium/high speed until you reach soft peaks2
Notes
- Double cream will also work, be careful when whipping as it will thicken fast due to the high fat content.
- To check you have reached soft peaks, pick up some cream with a whisk and turn it up right, the cream should hold to the whisk and the peaks will droop rather than staying upright
- In warmer climates to avoid the cream splitting and becoming grainy, chill your mixing bowl in the freezer for 30 minutes or so in advance.
- Serve straightaway or you can make this in advance and store in an airtight container or cling wrap your bowl for later. The cream will deflate when rested longer than a couple hours, lightly whip the cream by hand using a whisk to add some air back in.
- If you intend to pipe with the cream, keep in mind the cream will effectively continue to whip in the piping bag. Whip to the correct consistency to avoid it thickening and splitting out when piping. It helps to only pipe small amounts at a time.