For the best results, place your mixing bowl and whisk attachment in the freezer for about 10 minutes before you begin. Cold equipment helps the cream whip more easily and maintain its structure.

Once your bowl and whisk are chilled, remove them from the freezer. Pour 1 cup of cold heavy cream (preferably 40% fat) into the mixing bowl. Add 1-3 tablespoons of powdered sugar, depending on your sweetness preference. If you’d like a subtle vanilla flavor, add 1 teaspoon of vanilla bean paste (I recommend this one) for a richer taste and those beautiful vanilla flecks.

Using a stand mixer with the whisk attachment (or a hand mixer), start whipping the cream on medium speed. It’s important to start slow to prevent splattering, and gradually increase the speed as the cream thickens.

As you continue whisking, the cream will begin to thicken and take on a lighter, fluffier texture. You’ll want to look for what’s called “soft peaks.” To check if you’ve reached this stage, stop the mixer and lift the whisk out of the cream. If soft peaks have formed, the cream will hold a soft shape but the tips of the peaks will gently fold over, instead of standing straight up. If the cream still looks too liquidy, keep whisking for another 30 seconds and check again. At this stage, taste the whipped cream to see if you’re happy with the sweetness. If you want it sweeter, you can add a little more powdered sugar and whisk it in.

Continue whisking the cream until it reaches the stiff peaks stage. Stiff peaks will stand straight up when you lift the whisk out of the cream. Be careful not to over-whip—once you reach stiff peaks, stop whisking immediately to avoid turning the cream into butter.

Your fresh whipped cream is now ready! Use it immediately to top your favorite desserts, drinks, or breakfasts like my Chocolate Protein Pancakes. If you don’t plan to use it right away, transfer the whipped cream to an airtight container and store it in the fridge for up to 24 hours. If needed, you can re-whip it slightly before serving.