|
Using a mixer fitted with a whisk attachment, whip
the heavy cream, sugar, and vanilla extract on
medium-high speed until medium peaks form, about
3–4 minutes. Medium peaks are between soft/loose
peaks and stiff peaks, and are the perfect
consistency for topping and piping on desserts. If
you accidentally over-whip the cream, and it looks
curdled and heavy, pour in a little bit more cold
heavy cream, and fold it in gently by hand with a
spatula until it smooths out.
|
