Step 1

Refrigerate or freeze a whisk and a large bowl (preferably metal) for at least 5 minutes. (For details on how to make this whipped cream recipe in a stand mixer, see “tips,” below.)

Step 2

, Remove the whisk and bowl from the refrigerator or freezer and add the heavy cream and vanilla to the bowl. Tilt the bowl toward your dominant hand and whisk the cream in a back-and-forth motion until many small bubbles begin to form on the surface, about 20 seconds.

Step 3

, Sift the confectioners’ sugar into the cream.

Step 4

, Tilting the bowl again, whisk the confectioners’ sugar and cream in small circular motions. As soon as you’ve noticed the mixture becoming thick and voluminous, 60 to 90 seconds, lift the whisk out of the bowl and turn it upright to see if a peak supports itself on the wires of the whisk. If the whipped cream droops, continue whisking for another 15 seconds or so and repeat this test. Continue whisking until a stiff peak — one that stands upright without slumping — forms. (If the mixture starts to separate or solidify at any point, stop whisking and take steps to fix your whipped cream.)

Step 21

The whipped cream on the left has a soft texture but still holds its shape; the cream on the right looks curdled and may have a grainy mouthfeel because it was overwhipped.

Step 24

, Immediately portion the whipped cream onto your dessert of choice or use as desired. Whipped cream is best enjoyed right after it’s made, but leftover homemade whipped cream can be refrigerated for up to 24 hours. (To make whipped cream that lasts longer, see “tips,” below.)