When you're making whipped cream, the key word to keep in mind is “cold.” Everything should be cold for the best possible results: the heavy cream, the bowl, and the whisk. It takes only a few extra minutes of your time, but whipped cream, especially if unsweetened, is superlative, far more delicious than anything that comes out of a can. If you’re adding sugar to your whipped cream, use a light hand; it can go from rich to cloying very fast.
MAKES ABOUT 2 CUPS
1 cup heavy cream
1 tablespoon (12 grams) sugar (optional)
¼ teaspoon pure vanilla extract (optional)
1. Using an electric mixer or by hand, whip the cream in a chilled stainless-steel bowl until it begins to thicken and hold its shape. Whisk in the sugar and vanilla (if using). Continue to whip until the cream holds soft peaks.
2. Serve immediately or refrigerate until needed—if the whipped cream separates as it sits, whisk lightly to revive.