Whip cream in a deep, narrow bowl or quart-size measuring cup, using a hand-held rotary beater or a hand-held electric mixer. If you prefer to use a wire whisk, you will, of course, need a bowl large enough to circulate the whisk. Brands of cream vary slightly in fat content. If you have a choice, look at the nutritional analysis, and get the one with the most grams of fat per serving. The higher the fat content, the more easily cream whips, and the longer it stays whipped without deflating.
Makes about 2 cups whipped cream
1 cup heavy (whipping) cream, chilled
4 teaspoons sugar
½ teaspoon vanilla extract
Combine the cream, sugar, and vanilla in a bowl appropriate for your method of whipping, and beat until the cream stands in smooth, fluffy peaks that barely hold their shape. Cover the cream and refrigerate it until needed. It will keep for several hours; if it deflates a bit in the refrigerator, just whip it again until it stands in soft peaks.