Ingredients
- 500 ml Lussaria Whipping Cream, ice-cold (fridge overnight)
- 80-100 g icing sugar, sifted (adjust to taste)
- 1 tsp vanilla extract
- (Optional for extra stability) 1 tsp cornflour dissolved in 1 tbsp cold water
Method
- Chill your mixing bowl and whisk in the freezer for 20 minutes before starting.
- Pour the ice-cold cream into the chilled bowl. Start whipping on medium speed.
- When the cream starts to thicken (after ~90 seconds), add the icing sugar and vanilla. Continue whipping.
- If using the cornflour paste, add it now.
- Whip to stiff peaks — the cream should hold a firm peak when the whisk is lifted, but should not look grainy or over-whipped.
- Use immediately for piping. Refrigerate anything not being used within 15 minutes.
Baker's note
Everything cold is the number-one rule. Second rule: stop before it turns to butter — watch for the shift from glossy soft peaks to matte stiff peaks.