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1. Begin by chilling your bowl and wire whisk in the fridge for 20 minutes, or in the freezer for 5 minutes. This will help the cream remain chilled and will encourage the cream to thicken faster.
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2. Pour whipping cream into the chilled bowl. Whipping cream, also known as heavy cream, must contain at least 30% butterfat to make whipped cream. Lower fat varieties will not whip well.
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3. Begin by whipping the cream on medium-high speed for 1 minute.
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4. Add 2 tablespoons of sugar to the bowl and continue mixing on medium-high speed for 1 minute. Bubbles should now be forming around the edge of the bowl.
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5. Add 1 teaspoon of good quality vanilla extract to the bowl. You may also use vanilla bean paste or the caviar of one vanilla bean. If vanilla is not your thing, you can also flavor your whipped cream with a variety of other extracts like coconut, orange, or almond, or you can leave the extract out altogether.
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6. Continue mixing on medium-high speed for 1 minute.
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7. Turn the speed of the mixer up to high and whip the cream until it is thick and will hold its shape. Be careful not to over-whip the cream or you will be the proud maker of some sweet vanilla butter.
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8. Pat yourself on the back, you are done! You have made, without too much effort, a delicious topping for pies, cakes, french toast, or to dollop over a delicious cappuccino. Enjoy!
