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1
Combine sugar, salt, cream, and vanilla extract, if using, in the bowl of a stand mixer fitted with the whisk attachment. If using a vanilla bean, run the flat of the blade down each half to scrape out the seeds and add them to the cream (reserve the pod for another project). Mix on medium-low speed to dissolve the sugar, about a minute, then increase to medium-high and whip until cream is thick enough to hold firm peaks, about 3 minutes.
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2
Use immediately, or cover and refrigerate until needed, up to 8 hours.
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3
Refrigerate leftovers in an airtight container for up to 1 week; before serving, briefly rewhip the cream to restore its light and silky texture.
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4
This emerald-green variation has an herbal freshness that's perfect with strawberry shortcake. Grind the sugar with 2 ounces (2 cups loosely packed) fresh basil leaves in a food processor until the leaves disappear and the sugar looks wet, like pesto. Proceed as directed.
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5
A light cherry-almond flavor thats perfect with a slice of cherry pie. Combine heavy cream with 3 3/4 ounces (1/3 cup) cherry pits, cover, and steep overnight in the fridge. Strain and whip as directed.
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6
Combine the sugar with 1 ounce (1/3 cup) Dutch-process cocoa powder, such as
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7
This variation is as colorful as it is tasty. Grind sugar with 1/3 ounce (1/3 cup) freeze-dried fruit such as bananas, blueberries, cherries, or cranberries in a food processor until powdery and fine, then whip as directed. For a thicker consistency, pulse in the food processor bowl until thick, just 90 seconds or so.
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8
Combine sugar with 1 tablespoon orange zest and 1/4 teaspoon orange flower water.
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9
Double strawberry shortcake, anyone? Add 2 ounces (1/4 cup) chilled strawberry syrup to the cream and proceed as directed.
