Homemade whipped cream will always taste better than store-bought.
You cansubstitute granulated sugarin a pinch.
Reserve remaining pod half for another use.
Credit: Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Audrey Davis
Add heavy whipping cream, kosher salt, and powdered sugar to bowl.
Beat on medium speed until frothy, about 1 minute.
Increase speed to medium-high, and beat until stiff peaks form, 2 to 3 minutes.
Use immediately, or store in refrigerator until ready to use (up to 4 hours).
