Yield: 3 servings (1½ cups)

2/3 cup whipping cream, chilled

2 tablespoons powdered sugar

1/2 vanilla bean or 1 tablespoon vanilla extract

If possible, chill a medium bowl and the whisk attachment of an electric mixer (or a large bowl and a large whisk) in the refrigerator 2 hours before you begin.

In the chilled bowl, combine the whipping cream and powdered sugar. Slice the half vanilla bean lengthwise and scrape the seeds into the bowl, or add the vanilla extract.

If using an electric mixer, start mixing the cream on medium-low speed, then increase the speed slightly every 30 seconds or so to reach medium-high speed. If using a whisk, whisk the mixture vigorously. The cream is ready when the whisk leaves clear traces and the cream forms beautiful, firm peaks when you lift up the whisk, 4 to 5 minutes total.

Transfer to a container with a tight-fitting lid or a piping bag fitted with a plain or star tip, and chill for 2 hours or overnight before using.

Adapted from “Tasting Paris” by Clotilde Dusoulier.