For best results, chill your mixing bowl and whisk or beaters in the freezer for about 15 minutes before starting
Begin with cold heavy cream (or heavy whipping cream) for a quicker and more stable whip
Add sugar to taste; you can use powdered sugar, granulated sugar, honey, or maple syrup based on your preference
Experiment with flavors by adding vanilla extract or other extracts like almond, peppermint, or orange
Whip the cream on a medium to high speed until medium or stiff peaks form, but be cautious not to over-whip
Remember that the volume of heavy whipping cream will approximately double when whipped, so adjust quantities accordingly
For a dairy-free version, coconut cream can be used as a substitute for heavy cream
Homemade whipped cream can be stored in the refrigerator for up to two days in an airtight container
Whipped cream can be frozen for later use; store in an airtight container or piping bag in the freezer
If you over-whip the cream, gently fold in additional liquid heavy cream to smooth out the texture