How to Make Whipped Cream(simple best method)

ingredients
1 cup (1/2 pint) of heavy whipping cream (or more depending on how much you want. 1 cup of cream, will yield 2 cups.)
1/3 cup (75 g) fine sugar, or 1 Tablespoon (7.5 g) powdered/icing sugar
1 pinch salt
1/2 teaspoon (2.5 mL) vanilla extract (Optional)

step 1

   Pour the heavy cream into a large bowl.

Step 2

Add the sugar, pinch of salt, and vanilla extract. Adding more sugar will fluff up the mixture if you want it thicker, but don't add too much.

Step 3

Using a wire whisk or beater, whip the mixture together until you get soft peaks. If you lift the whisk out of the cream and a small peak comes up with it, you're there.

• As with beating egg whites and other runny liquids, a cheap whisk is best: spin the spindly handle between your palms for high speed without moving your entire heavy arm to do little useful work.

step 4

Let the whipped cream cool in the fridge for about 10 minutes. Serve and enjoy

                                                METHOD 2


Place metal bowl and whisk into freezer for 10 - 15 minutes. This step is why many chefs prefer a copper bowl.

2Put 2 Tablespoons sugar into the bowl. Then pour in 1 cup of heavy cream.

3Whisk the cream until you get stiff peaks. It will keep in the freezer in an airtight container for about 10 hours. When you need to use it, simply whisk for 10-15 seconds