Whipped Cream

Step 1

Chill a large, wide stainless steel mixing bowl in the refrigerator or freezer. Once the bowl is very cold, add the cream, sugar and vanilla, and use a whisk to beat the ingredients until soft peaks form, 2 to 3 minutes. You can use an electric hand mixer, but whip slowly on a medium-low speed only until thickened. To prevent overwhipping, finish whisking by hand until soft peaks form.

Step 2

Use immediately or cover and refrigerate for up to 4 hours until ready to use. Serve whipped cream alongside cake or pie or as a topping for ice cream, puddings and trifles.