- 1 cup heavy cream, preferably pasteurized (not ultra-pasteurized), chilled
- 3 tablespoons superfine sugar
- Seeds from 1/4 Plumped Vanilla Beans, or 1/4 teaspoon pure vanilla extract
Place a medium bowl and beaters (or whisk) in freezer until very cold, 5 to 10 minutes.
Prepare an ice-water bath. Remove bowl from freezer and set in ice-water bath; add heavy cream. Fit the beaters into a handheld mixer and mix on high speed until cream is lightly thickened and beater leaves a trail on the surface.
Gradually add sugar and vanilla and continue beating until soft peaks form.
SourceThe Martha Stewart Show, February 2011