Homemade Whipped Cream

Gather the ingredients. If you have time, place the bowl and beaters in the refrigerator for at least 15 minutes. The cream will whip faster in a chilled bowl.

Add the cold cream to a medium mixing bowl or the bowl of a stand mixer. Use an electric mixer at medium-low speed to whip the chilled cream until thickened and doubled in volume. This will take a few minutes as the cream goes from frothy to thick.

Sprinkle confectioners' sugar or fine granulated sugar over the partially whipped cream and add the vanilla.

Continue beating the cream at medium speed to soft peaks. The trails left by the beaters will become pronounced and some whipped cream will cling to the beaters if you pull them out of the mixture, but the peaks will flop over.

Continue beating until stiff peaks form. The trails will become stiffer, the mixture will be very fluffy, and, when you pull the beaters out, whipped cream will cling to the ends with peaks that stand up. Just the very end tip of the cream will flop over.

Use to top your favorite dessert and enjoy!