1. Gather the ingredients:
• 1 cup of heavy cream
• 2 tablespoons of granulated sugar
• 1 teaspoon of vanilla extract
2. Chill the mixing bowl and beaters:
• Place the mixing bowl and beaters in the freezer for about 15 minutes.
• This will help the cream whip faster and hold its shape better.
3. Pour the heavy cream into the chilled mixing bowl:
• Make sure the cream is cold.
• This will help it whip up more easily.
4. Add the sugar and vanilla extract:
• Sprinkle the sugar over the cream.
• Add the vanilla extract for flavor.
5. Begin whipping the cream:
• Start on low speed to avoid splattering.
• Gradually increase the speed to medium-high.
6. Watch for soft peaks:
• Soft peaks will form when you lift the beaters out of the cream.
• They should hold their shape for a few seconds before gently falling over.
7. Stop whipping when you reach the desired consistency:
• Whip for a shorter time for a softer, more billowy texture.
• Whip for a longer time for a firmer, more stable texture.
8. Use the whipped cream immediately:
• Homemade whipped cream is best used right away.
• It can be stored in the refrigerator for up to 24 hours, but it may deflate slightly.

Enjoy your homemade whipped cream!

References:

• Allrecipes - Whipped Cream Recipe
• Food Network - How to Make Whipped Cream