0.5 cup (60 g) powdered sugar (confectioners' sugar), sifted
0.25 cup (60 ml) whole milk
0.25 teaspoon vanilla extract
Instructions
1. Combine the heavy whipping cream and whole milk in a deep, chilled bowl.
2. Beat the cream-milk mixture with a hand mixer or whisk (period technique: using an egg beater) until stiff peaks form, 3-5 minutes by hand mixer or 6-9 minutes by whisk, until the mixture holds firm peaks when the beater is lifted and the surface appears glossy but not grainy.
3. Add the sifted powdered sugar and vanilla extract. Fold or beat briefly, 15-30 seconds, just until incorporated and the sauce is smooth, light, and holds its shape when spooned. Do not overbeat or the mixture will curdle and separate.
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