2 cups freash cream or heavy cream
¼ cup icing sugar or granulated sugar (add according to taste)
half teaspoon vanilla essence
keep bowl, whisk attachment, and fresh cream in the fridge. till needed. Whip the fresh cream with rest of the ingredients til stiff peaks form, making sure not to over whip as the cream will turn into butter.
INFO & TIPS
can be used on fruit desserts, cakes, cappucino etc