Ingredients:

• 1 pint of heavy whipping cream

• 2 tablespoons confectioners sugar

• 1.5 teaspoons vanilla

Instructions:

1. About 10 minutes before you want to make your whipped cream, place a metal bowl and the mixer whisk in the freezer. The coldness of the bowl will help your peaks form for the ultimately fluffy whipped cream.

2. Pour a quart of heavy cream into a cold metal bowl.

3. Starting on low speed, begin to whip the heavy cream with a hand mixer. As the cream becomes more viscous, crank up the speed until soft peaks begin to form. (Note: If you’re feeling mighty, you can do this by hand with a metal whisk and a strong arm. If you are doing it by hand, I recommend doing 1/2 of this recipe).

4. Once the whipped cream starts to resemble whipped cream, pause the mixing. Add in 2 tablespoons of confectioners sugar and 1.5 teaspoons of vanilla.

5. Mix to incorporate the sugar and vanilla, then taste for sweetness. If you’d like, you may add more sugar and vanilla here.

6. Continue whisking until high peaks form. (Tip: Once you can flip the metal bowl upside down without the whipped cream falling out, you’re good to go.)

7. Serve immediately*. Enjoy!

*Some of my favorite ways to use whipped cream are on a sundae bar, on a warm chocolate dessert, served on top of hot chocolate, or just eating it by the spoonful.