Step 1

In the bowl of a stand mixer fitted with the whisk attachment (or using a large bowl and a hand mixer), whip the cream on medium speed until it begins to thicken, 1 to 2 minutes.

Step 2

With the mixer running, add the sugar in a slow, steady stream, then continue to whip until medium-soft peaks form that still curl down slightly at the ends, 3 to 4 minutes. Add the vanilla, if using, reduce the mixer speed to low and mix to combine.

Step 3

Variations:Chocolate Whipped Cream Topping: Whisk 3 tablespoons of unsweetened cocoa powder into the sugar before adding it to the whipped cream.

Step 4

Whipped Cream “Sauce”: This is essentially just under-whipped cream but with the texture of creme anglaise. Whip the cream only until it’s aerated and thick enough to coat the back of a spoon — it should be too soft to be considered whipped cream.