Ingredients:

  • 3/4 cup full-fat whole milk
  • 1/3 cup unsalted butter
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions:

  1. Melt 1/3 cup unsalted butter in a small saucepan over low heat until completely liquid and clear. Note: Do not let it simmer or brown.
  2. Whisk 3/4 cup full fat whole milk into the melted butter gradually.
  3. Transfer the mixture into a blender and pulse for 1 minute until the liquid is frothy and unified.
  4. Pour the mixture into a shallow glass bowl to speed up the cooling process.
  5. Chill in the refrigerator for at least 50 minutes until the liquid is cold to the touch (4°C).
  6. Add 2 tablespoons powdered sugar and 1 teaspoon pure vanilla extract to the chilled mixture.
  7. Whisk on high speed using a hand mixer until soft peaks begin to form.
  8. Stop immediately once the whisk leaves a trail in the cream until it looks velvety and matte.
  9. Fold gently if you see any remaining liquid at the bottom of the bowl.
  10. Serve immediately for the best texture and height.