1. Chill Your Tools:

• For best results, place your mixing bowl and beaters (or whisk attachment if using a stand mixer) in the freezer for about 10-15 minutes before making whipped cream. This helps the cream whip faster and hold its shape better.

2. Whisk the Cream:

• Pour the cold heavy cream into the chilled mixing bowl.

• Use an electric hand mixer or stand mixer to beat the cream on medium speed. Start slowly to avoid splashing, then increase speed to high.

• After about 1-2 minutes, the cream will begin to thicken.

3. Add Sugar and Vanilla:

• Once the cream starts to thicken, add the powdered sugar and vanilla extract (if using).

• Continue beating the cream until soft peaks form. You should see gentle peaks forming on the whisk or beaters.

• For stiffer peaks (ideal for piping or holding up on desserts), beat for another 30 seconds.

4. Serve and Enjoy:

• Once the whipped cream is at your desired consistency, stop mixing. Be careful not to overwhip, or it will turn into butter!

• Use immediately, or refrigerate for up to 24 hours. Just give it a quick whisk before using if it separates.