Really Vanilly Whipped Cream

1. 1

   Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak.

2. 2

   (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.)

3. 3

   Sift the sugar over the cream and continue to beat just until it holds a soft peak.

4. 4

   Take care not to over beat the cream or it will be look curdy.

5. 5

   Serve, or refrigerate covered for up to 4 hours.

* Per serving · 4 servings · Values may vary.