Ingredients:

1 cup heavy whipping cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract

Instructions:

1. Place your mixing bowl and whisk or beaters in the refrigerator for about 10-15 minutes. This helps the cream whip faster and gives it a better texture.
2. Pour the heavy whipping cream into the chilled bowl. Add the sugar and vanilla extract.
3. Using a hand mixer or a stand mixer, beat the cream on medium speed until it begins to thicken, and then increase the speed to high and continue whipping until soft peaks form. This means the cream should hold its shape when the beaters are lifted but still be soft enough to gently fall back into place.
4. Be careful not to over-whip, as the cream can turn into butter. You’re looking for a smooth, airy texture that’s perfect for spooning or piping onto your favorite desserts.
5. Serve your homemade whipped cream right away or store it in the refrigerator for up to 24 hours. If storing, give it a quick whisk before serving to restore its fluffy texture.