It just takes two ingredients and 10 minutes to whip up a fresh batch of homemade whipped cream — plus, it tastes way better than the canned stuff. Light, creamy, and just sweet enough, homemade whipped cream is the perfect finishing touch on any dessert, from pies and cakes to ice cream and even fresh fruit. This recipe first appeared on Food Network.com. Photo by Lynne Calamia
Stash the mixer's work bowl and the whisk attachment in your freezer for 10-15 minutes.
When the bowl and whisk are good and cold, reassemble your stand mixer. Add half of the sugar and the whipping cream to the bowl and whisk until thick and frothy, about 3 m minutes. Add the rest of the sugar and the vanilla, if using and continue whipping just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, re-whisk for 10 to 15 seconds.