Using a stand mixer - pour the cream into the bowl fitted with the whisk attachment and whisk the cream to soft peaks.

Using electric beaters – pour the cream into a bowl, stabilized on a wet dishcloth and whisk the cream to soft peaks.

Hand mixing – pour ¼ of the cream into a bowl, stabilized on a wet dishcloth and begin to whisk. When the cream beings to thicken slightly, add another ¼ of the cream and continue to whisk. Repeat until all the cream is added and whisk to soft peaks. Note: Adding the cream in additions will quicken the hand whisking process.

Add the icing sugar to the cream and whisk. Add the vanilla and continue whisking to stiff peaks.

Once stiff peaks have formed, add the cream of tartar and whisk to incorporate. This will stabilize the cream.

Refrigerate the cream until use.

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