How to Make Whipped Cream

Add the sugar, vanilla, and heavy cream to a glass or metal bowl. Use a hand mixer or stand mixer*** to whip the cream on high until medium or stiff peaks form (depending on your preference, about 2-3 minutes). Stop the mixer occasionally to test the stiffness of the peaks, to avoid over whipping.

Combine the ingredients: Add 2 Tbsp granulated sugar, 1 tsp vanilla extract, and 1 cup cold heavy cream to a bowl. If you're going to be whipping by hand, pre-chilling the bowl in the freezer will make the task a lot easier.

Whip the cream: Use a hand mixer or stand mixer to whip the cream on high for about 2-3 minutes, or until medium or stiff peaks form. Whether you want the cream to be softer or stiffer is a personal preference. I like mine slightly on the soft side for pies, a little more stiff for hot cocoa.

As you whip the cream, occasionally lift the whisk or beaters out of the cream to see how stiff the peaks are. If they slump over, they are soft peaks, if they bend slightly they are medium peaks, if they stand straight up they are stiff peaks. Do not whip past stiff peaks or the cream will begin to separate and you'll make butter.

Freeze (optional): If you want to freeze your leftovers, line a baking sheet with parchment paper, then drop dollops of the whipped cream on top (about the size that you'd use for serving). Freeze them on the baking sheet until the little mounds are solid.

Then once frozen solid, transfer them to a freezer bag for air-tight long term storage. You can keep them in your freezer for about three months. Either pop them directly onto a hot mug of cocoa or coffee, or let them thaw at room temperature for about 10 minutes.