- Using electric beaters or a stand mixer fitted with the whip attachment, whip the cream at high speed until it starts to hold its shape. Add the icing sugar, skim milk powder and vanilla. Whip at low speed to work the icing sugar in and then increase the speed to high and continue to whip until the cream holds a peak when the beaters are lifted.
- Use immediately or chill, covered, for up to 1 day, until ready to use.
Adapted from Baking Day with Anna Olson, Appetite by Random House, 2020