Basic Whipped Cream

1 cup heavy cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract

Chill the clean bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes. Add all of the ingredients to the bowl and whisk on high speed until medium peaks form, about 1 minute. (Alternatively, you can use a hand whisk and a large chilled bowl. Whisk all of the ingredients until medium peaks form, about 2 to 3 minutes.) Serve immediately.

Homemade whipped cream is so much better than the stuff you get in a tub, or that Redi-Whip stuff.

it seems very delicious can i also mentions simple topping cream for quick preparation for your based Biscuits
or cake desserts
ingredients :
5 pieces of cream cheese any kind
1 can of fresh cream
1 pack of powder cream
1 cream caramel powder
1/3 cup of milk

preparation:
mix the cream powder with milk in blender until the wanted phase
then add the rest of all ingredients and mix with ready made cream
freeze this cream in the freezer
then use as a topping for quick based biscuits desserts

yummy you will like it

what is a piece of cream cheese? what is the measurement?

what is the size on the can of fresh cream?

what is a pack of powder cream?

what is a cream caramel powder?

without the proper measurements (and descriptions of some of the ingredients) many will not know what you are talking about -

thanks for your comment
cream cheese like Philadelphia i unit from all ingredients
any size can fit it is more than usual it will be more rich
Powder cream http://www.bakersville.in/images/Bakerswhip_box.png
cream caramel powder

Stabilized Whipped Cream

This should hold for a day or maybe two and is soooo much better than the artificial stuff from the freezer section of the grocery store.

yield: about one and a half cups

1 cup very cold heavy (whipping) cream - preferably not ultra-pasteurized
1/4 cup confectioner’s sugar
1 teaspoon of vanilla extract
1 teaspoon light (colored) corn syrup
speck of salt

Combine all in a well chilled mixer bowl. Whip with well chilled beaters (or whisk) until cream is stiff and forms well defined peaks. Do not over beat or it will turn into butter.

Ultra-pasteurized cream is harder to whip than regular pasteurized cream. An older carton of cream may whip better than a fresher carton of cream.