Whipped Cream Recipe

**Ingredients:**

– 1 cup (240ml) heavy cream or heavy whipping cream (cold)
– 2 tablespoons powdered sugar (confectioners’ sugar)
– 1 teaspoon vanilla extract

**Instructions:**

1. **Chill the Mixing Bowl and Whisk:**
– Place your mixing bowl and whisk attachment in the freezer for about 10-15 minutes before whipping. This helps the cream to whip up better and faster.

2. **Combine Ingredients:**
– Take the chilled bowl and whisk out of the freezer.
– Pour the cold heavy cream into the bowl.
– Add the powdered sugar and vanilla extract to the cream.

3. **Whip the Cream:**
– Using an electric mixer on medium speed, start whipping the cream mixture.
– Increase the speed to medium-high as the cream begins to thicken.
– Continue whipping until the cream forms soft peaks (when you lift the whisk, the cream will form peaks that slightly droop).

4. **Achieve Desired Consistency:**
– For stiff peaks (firmer whipped cream that holds its shape well), continue whipping for a little longer. Be careful not to over-whip, as this can turn the cream into butter.

5. **Serve Immediately:**
– Use the whipped cream immediately as a topping for desserts, cakes, or drinks.
– If not using right away, store it in the refrigerator for up to 24 hours.

Enjoy your homemade whipped cream!