You can whisk by hand, using a hand mixer, or using a stand mixer. If you make whipped cream using a stand mixer, be very careful of over-whipping.
- 1 cup cold heavy whipping cream
- 1 to 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
1 Begin whipping the cream: Place a large bowl on top of a bag of frozen vegetables. Pour cold heavy whipped cream in the cold bowl. I use a hand whisk because it's easier to control how thick my whipped cream becomes. If you use a hand mixer, start at a low speed, and increase it as the cream thickens. Commence whipping.
2 Add the sugar: Once the cream has thickened, but is not quite to soft peak stage, add the sugar. Continue whipping.
3 Add flavoring: Continue whipping until the cream is just about as soft or as stiff as you want it, then add the vanilla extract (or any other flavorings you'd like to add).
4 Use or store: Whipped cream is best if used right away. If you need to save it, store it in an airtight container in the refrigerator; you may need to re-whip slightly just before serving.