Homemade Whipped Cream by Simon Bukin

Combine ingredients: pour the cold heavy whipping cream into a bowl. Add the powdered sugar and vanilla extract.

Beat on medium speed for about 3 minutes, then increase to high speed. Whip until soft to medium peaks form — usually 2–3 minutes more. Watch closely near the end so you don't over-whip.

Soft peaks hold a shape but the tip flops over (great for dolloping); medium/stiff peaks stand straight up (better for piping). If it looks grainy, you've gone too far toward butter — add a splash more cream and gently fold. Store covered in the fridge for up to 24 hours; re-whip briefly before serving.