My sister-in-law and I agree on a lot of things, and whipped cream is one of them. She tucked this recipe on the end of a strawberry shortcake recipe with a note that says, “OH and don’t use Cool Whip–make the real thing!” It’s advice like this that makes me realize we are totally family.
1 c heavy cream
1/4 c powdered sugar (I sift it first)
1 tsp vanilla
Chill a large bowl in the freezer for 1 hour. Combine all ingredients in chilled bowl and, using an electric mixer, whip on high until you achieve desired consistency. (I use the tried & true sticky finger method: stick your finger in; if it leaves a mark in the cream & adheres to your finger, it’s done!)