1cup(240 mL) cold heavy cream, (make sure it's cold!)
2tablespoonsconfectioners' sugar, (granulated sugar works too)
½teaspoonpure vanilla extract
Place a metal mixing bowl in the freezer for 10 to 15 minutes. Getting the bowl cold will keep the ingredients cold while mixing.
Place bowl back on to the stand mixer (or use a hand mixer). Add heavy cream, confectioners' sugar and vanilla to the bowl.
Turn the mixer on low speed for 10 to 20 seconds for ingredients to combine, then increase the speed to medium high. Whip for about 1 1/2 to 2 minutes or until the whisk is leaving a trail in the whipped cream and medium soft peaks form. Use whipped cream as desired.
Storing whipped cream: Store whipped cream in an airtight container in the refrigerator for 24 hours. It may be rewhipped to 10 seconds to add more air if necessary.Stabilizing whipped cream: Add 1/4 teaspoon cream of tartar with the rest of the ingredients. This will help the whipped cream keep its shape and stay longer in the refrigerator.Sugar: Confectioners' sugar has a smoother consistency, but granulated sugar can be used in a pinch.Double batch: This recipe can be doubled and tripled.Suggested tools:
Stand mixer with a metal bowl and a whisk attachment is the best for homemade whipped cream.