Step 1

Ideally, chill a small metal bowl and the whisk attachment for a hand mixer for fifteen minutes in the freezer before preparing the whipped cream. Alternatively, use a non-chilled metal bowl or a small liquid measuring as shown in the recipe how-to above.

Step 2

Using a hand mixer on low with the whisk attachment, beat the heavy cream, sugar, and vanilla together until the mixture has begun to thicken. Move the speed up one notch and check the whipped cream frequently for peaks as it continues to thicken.This small amount can turn into butter very quickly, so keep a close eye and check frequently. Stop when the whipped cream is the desired consistency (soft, medium, or heavy peaks).Recipe as written will make a scant 1/2 cup.

Step 3

Pour the heavy cream, sugar, and vanilla into a 4 ounce or 8 ounce mason jar. Screw the lid on tightly and shake for 1-2 minutes until the sound of sloshing is completely gone. Carefully check the whipped cream periodically until the desired consistency is reached. Enjoy! Two tablespoons of heavy cream will make about 3 tablespoons whipped cream using this method. You can use this method with larger amounts of whipped cream too--just be sure the jar is only about 1/2 with ingredients before starting.