There are only three ingredients in basic whipped cream: heavy whipping cream, sugar, and vanilla.

Let’s start with heavy whipping cream. That’s different from whipping cream.  Heavy whipping cream has more milk fat which whips better and holds its shape better than plain old whipping cream. In a pinch you can use whipping cream, but that whipped cream will be better suited for topping ice cream or a dollop on a pie. Heavy whipping cream stands up better for trifles and garnishes you want to have be more stable (like the piping on a cheesecake).

The sugar component is easy. You can use granulated or powdered. Powdered dissolves faster.

Let’s talk about vanilla for a minute.   Vanilla bean paste packs more of a vanilla punch than extract. Plus it gives your whipped cream all those little black vanilla bean specks. And it’s a more affordable option than real vanilla beans.  Vanilla bean paste is more expensive than extract, but sometimes you can find it at discount stores.

When making whipped cream you can use a stand mixer, a hand mixer, or, if you’re feeling strong, a whisk. Whatever you use, make sure the beaters and the bowl you use are cold before you start. It helps the cream whip faster.  (You can even make it in a Mason jar or a bag – check the blog)

After a few minutes (time depends on what machine you’re using to whip the cream) you’ll get stiff peaks:

That right there is the perfect consistency for your whipped cream. You can whip it a little less for a softer peak, best for topping ice cream or pavlova. But if you’re going to pipe your whipped cream at all, you want to make sure it can do this:  It should stand up on it’s own.

Now, beware. Be sure to watch your cream as it’s whipping. If you go to far this happens:  See how it’s grainy and almost separated? That means it’s over whipped. You know what happens to whipped cream when you whip it too long? It becomes butter.

Ingredients:

• 1 c heavy whipping cream, cold
• 1 tsp vanilla bean paste or 2 teaspoons vanilla extract
• 2 Tab powdered sugar

Directions:

1. It is important to start with cold bowls and whisks. This recipe can be made with a stand mixer using the whisk attachment or a hand mixer using regular beaters. Place your bowl and whisk/beaters in the refrigerator for at least 10 minutes before making whipped cream.
2. Place cold heavy whipping cream in the cold bowl.
3. Attach your whisk attachment (or beaters).
4. Beat on high speed (6 or 8 with a stand mixer) until the mixture thickens.
5. Slowly add the powdered sugar and vanilla.
6. Continue mixing on high until stiff peaks form. You may want to stop part way through and wipe down the sides of the bowl with a spatula. If you’re using a stand mixer it will take just a few minutes to get to stiff peaks. The whipped cream should be able to stay in its position when you turn the whisk attachment upside down.
7. Store in a sealed container for up to one day. This is best used the same day it’s made.

Flavor variations.

Coffee whipped cream. Chocolate whipped cream. Peanut Butter whipped cream. Lemon whipped cream (or any citrus flavor).  The possibilities are endless! Mint, Nutella, coconut, strawberry – you name it, you can make it.  And don’t forget Kahlua or Bailey’s Irish Cream.

For chocolate whipped cream:
Add 1 tablespoon of unsweetened cocoa powder with the powdered sugar and vanilla.

For lemon or lime whipped cream
Fold in 3 tablespoons of room temperature lemon or lime curd (not juice) after the whipped cream is made.

For coffee whipped cream:
Fold in 1 tablespoon of cold brewed coffee after the whipped cream is made. Tip: make mocha whipped cream by combining chocolate and coffee!

For peanut butter whipped cream:
Add 1 tablespoon of creamy peanut butter with the powdered sugar and vanilla.

You figure out the rest.

The Wilton 1M tip (a big one) and a pastry bag or Ziploc bag with a corner cut off is how you make swirls.

Serves:   Makes about 2 cups

Source:  Crazy for Crust. r and vanilla.

Stabilized Whipped Cream

This whipped cream is sturdier than normal, and will not get runny or melt with time. Stabilized whipped
cream keeps well in fridge for days!  It can be made ahead of time, covered, and chilled in fridge for several days until ready to use.  You can frost, pipe, and decorate your dessert up to 2 days in advance. Keep dessert chilled until  ready to use.  You can use stabilized whipped cream on desserts such as cheesecake, and freeze leftovers for up  to 2 months.

Ingredients:

• 2 c heavy whipping cream, very cold
• 4 Tab powdered sugar
• 2 Tab vanilla extract, or Kahlua or other flavored extract
• 2 tsp unflavored gelatin powder
• 2 Tab water

Directions:

1. Pour cold heavy whipping cream, powdered sugar, and vanilla extract in a large metal bowl.
2. Place bowl and whisks of electric hand mixer in fridge for 5-10 minutes to make everything cold.
3. Meanwhile, combine gelatin powder and 2 Tab water in a small glass bowl.
4. Once water has been fully soaked up by the gelatin, microwave the mixture for 15-20 seconds. It should become a thick, hot liquid.
5. Stir well and let sit at room temp.
6. Remove the bowl from fridge.
7. Beat on medium-high until soft peaks just start to form.
8. Set aside and check the gelatin mixture; it should be a warm liquid.  If it has coagulated, microwave a few seconds at a time until it turns liquid again. If it’s too hot, stir until it cools down to a warm liquid.
9. Resume beating whipped cream, while slowly drizzling liquid gelatin right where the whisks are beating, to ensure it is being fully incorporated.
10. Beat whipped cream to stiff peaks. Try to stop beating right at stiff peaks, but if you accidentally over-beat it a little bit, don’t worry. It will still frost and pipe fine.

Serves:  Makes 4 cups
Source:  Chew Out Loud

I once tried with a power drill and a fork. Predictable results ensued – none of them being whipped cream… – Benjol Dec 6 ’10 at 14:33