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Heat ¼ cup heavy cream to 125° over medium heat. Off heat, add flavoring. Steep for 10 minutes, then strain. Refrigerate for at least 30 minutes (the colder the better). Whip ¾ cup heavy cream until starting to thicken. Add infused cream and sugar to taste; whip to soft peaks.

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T ime: 4 1/2 minutes. Volume: 1 cup (doubled from 1/2 cup) Rating: 3/10 for efficiency, 10/10 for a kids' activity. For this method, I started with a half-batch of the whipped cream recipe, pouring 1/2 cup of cream into a 2-cup wide-mouth Mason jar. I sealed the jar and started shaking vigorously.

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A hand mixer is another great option for making whipped cream. Like a stand mixer, it can help to incorporate enough air into heavy cream, resulting in a light, fluffy texture for your homemade whipped cream recipe. This Vanilla Bean Whipped Cream recipe can be made with the KitchenAid ® Cordless 7-Speed Hand Mixer that blends the cream, sugar.

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The time it takes to whip cream with a hand mixer can vary depending on the speed and power of your mixer, as well as the amount of cream being whipped. On average, it takes about 2-4 minutes to whip cream to soft peaks and 4-6 minutes to whip it to stiff peaks.

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Close the lid and start shaking the mixture for as long as you can - for about 2-3 minutes. You might be able to see soft peaks in the cream when you open the lid. Be careful not to overfill the gar with heavy whipping cream. Remember, whipped cream can often double in size during the whipping process.

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Refrigerate or freeze a whisk and a large bowl (preferably metal) for at least 5 minutes. (For details on how to make this whipped cream recipe in a stand mixer, see "tips," below.) Remove the whisk and bowl from the refrigerator or freezer and add the heavy cream and vanilla to the bowl. Tilt the bowl toward your dominant hand and whisk.

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In order to whip cream with a hand mixer, you need heavy cream and a hand mixer. Start by putting the cream into the bowl of the mixer, and then attach the beaters. Next, turn the mixer on medium-high speed and whip until the cream thickens and forms soft peaks. Be careful not to overbeat, or the cream will become too thick.

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A stand mixer or a hand mixer with beaters or whisk attachment; A chilled mixing bowl; Cold heavy cream (at least 36% fat content). The time it takes to whip cream with a mixer can vary depending on the speed of the mixer and the amount of cream being whipped. Generally, it takes about 2-4 minutes to whip cream to soft peaks and 4-6 minutes.

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Instructions. Add heavy whipping cream to bowl and beat by hand with a whisk, or use an electric mixer. If using an electric mixer, beat on medium to medium-high speed (I use speed setting 6 on my kitchenaid). Once mixture starts to thicken, add sugar and vanilla.

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Ad. Grab a cold bowl, and chill your heavy cream before beginning; cold cream whips better. Once chilled, use a whisk to beat the cream back and forth until soft peaks begin to form. Be patient.

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If the gelatin solidifies, microwave for 5 seconds. In a stand mixer fitted with the whisk attachment, add cream, powdered sugar and vanilla. Mix on low speed (setting 2) until bubbles form, 1 minute. Turn speed to medium (setting 5), when a trail of cream forms (just below soft peaks), about 2 minutes.

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Pour cream in a large bowl. Add sugar and vanilla if using. If you are worried about the granulated sugar not dissolving you can let it sit for a few minutes and then gently whisk to encourage it to dissolve into the cream. With a whisk, preferably a large one, start whipping the cream.

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Going around and around with your whisk just ends up pushing the cream ahead of the whisk rather than allowing the whisk to cut through the mixture introducing air. You end up stirring rather than whisking, and the whole process will take longer. Once the cream starts to thicken up a bit, taste it.

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Choose a sturdy bowl with a smaller base and tall sides (a 4-cup liquid measuring cup is perfect) and chill it for 15 minutes in the freezer. That way, the blender is agitating more of the cream at once, and the cold walls help it whip up even faster. The only ingredient you really need is heavy whipping cream.

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To whip cream with a hand mixer, start with very cold cream and a chilled bowl..

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Turn the hand beater on medium, keeping them constantly moving in small circles around the bowl: You can see here at 2 minutes and 31 seconds the consistency of the whipped cream was starting to get thicker: It took a little over 4 minutes to get the whipped cream to the right consistency with the hand mixer: Blend it until the whipping cream.