By Neha Sharma
Ingredients (makes about 1.5 cups)
1 cup heavy whipping cream
2 tablespoons sugar
metal beaters or whisk
The most important part of this recipe is to make sure the metal bowl and whisk or beaters are freezing cold before you start mixing. So put them in the freezer or fridge for at least 15 minutes. Once they’re cold, put the sugar and cream into the bowl and whisk until the product becomes thick with stiff peaks (about 10 minutes). Stiff peaks are when you take the whisk out of the cream and it stands up in a little point on the end of the whisk. And that’s it!