Name: Failproof Whipped Cream
Total time: 5 min
Ingredients: 1 cup heavy cream , chilled; ¼ cup (1¾ ounces) sugar; ½ teaspoon vanilla extract

Why This Recipe Works

We started this recipe using heavy cream (also called heavy whipping cream), which contains more fat than whipping cream (also called light whipping cream), making it more luxuriously thick and able to hold its shape longer once whipped. A combination of cream, granulated sugar, and vanilla gave an even balance of sweetness and richness. Chilling the bowl and whisk attachment helped keep the cream cold in a warm kitchen, which was important because cold cream whips to a larger volume faster. Initially whipping on a low speed gave the cream a chance to thicken and become less liquid-y. But switching the mixer to medium-high incorporated air more efficiently for a light, fluffy whipped cream.

Before You Begin

If your kitchen is particularly warm, it's helpful to chill the mixer bowl and whisk attachment in the freezer for 20 minutes before whipping the cream. This recipe can be doubled or tripled, if desired.

Instructions

Using stand mixer fitted with whisk attachment, whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until just shy of either soft or stiff peaks (depending on desired final texture), 1 to 2 minutes. Remove bowl and whisk attachment from mixer and whip by hand to desired texture.