WHIPPED CREAM

1 cup very cold heavy whipping cream

1 tablespoon confectioners sugar, more to taste

Optional: 1 teaspoon vanilla extract or flavoring, or flavoring of your choice

For optimal fluffy whipped cream, chill your bowl and beaters in the freezer for at least 30 minutes before proceeding. 

To the chilled bowl and with chilled beaters, add the whipping cream and whip on high speed for about 2 minutes, or until cream is thickened but not stiff. Pause the mixer and add the powdered sugar and flavoring if used, then whip until cream is thickened to your liking. Be aware that if you over beat the cream, it will begin to separate into butter and buttermilk, and there is no recovering from that. Use immediately or place in an airtight container for longer storage. Keep in the refrigerator.

Recipe may be increased, just keep the proportions for cream, flavoring and confectioners sugar as you increase it. 

Whipped cream made with confectioners sugar will stay stable and firm for several days at least. The cornstarch in confectioners sugar is the secret to firm, stable whipped cream.

Another variation: Add a tablespoon or more to taste of baking cocoa to the whipping cream when you add the confectioners sugar. You will also need more confectioners sugar so add more sugar to taste and continue beating until firm. 

You may also add food coloring, a drop at a time, mixing well after each addition, until you get the color you like. This works well for shower themes, etc.