• prep: 5 min
• cook: 0 hr
• total: 5 min

servings:

I developed this low-maintenance recipe in my restaurant days, when I needed a big batch of whipped cream to last through the night in a steamy kitchen. The trick is a bit of extra sugar, which helps the cream whip into a stable foam that can be held for up to eight hours. With a hearty pinch of salt, it's not too sweet, making it the ideal accompaniment for everything from strawberry shortcake to Butternut Pumpkin Pie.

• 1/2 cup (4 ounces) sugar
• 1/8 teaspoon Diamond Crystal kosher salt (half as much if iodized)
• 1 1/2 cups (12 ounces) heavy cream
• 2 teaspoons vanilla extract or 1 vanilla bean, split lengthwise with a paring knife

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