Have you tried and tried to replicate fresh sweetened whipped cream but can’t do it? Yeah, I did that for a long time, too. When I worked at Kneaders in college, I even offered to make the whipped cream for the waffles one morning so I could learn the secret, but they wouldn’t let me because it was just that special.
Fast forward a few years when I discovered it was way easier than I thought it would be. I don’t know if this is how Kneaders made their whipped cream, but it tastes the same to me. I kept doing nutty things like adding vanilla and using granulated sugar; turns out all you need is whipping cream and powdered sugar and, if you’d like, flavorings.
You’ll need an electric hand mixer to beat it–this is one of the reasons I keep one around. Unless I’m making massive quantities of whipped cream for some kind of party, a Kitchen Aid stand mixer is kind of overkill (plus many beaters don’t quite reach the bottom and it’s very easy to accidentally make butter). This is my favorite electric hand mixer; it’s a little spendy, but I’ve spent so much money on finding just the right one that it’s been totally worth it!
In a large bowl or bowl of a stand mixer, combine heavy whipping cream,
and, if desired, any flavors (see the recipe below).
Using an electric mixer, start beating slowly and then slowly increase the speed until you’re close to the fastest the mixer can go. Beat the mixture evenly until soft peaks form.