CLASSIC WHIPPED CREAM:

Cup of Yum
1. Place a large glass or metal mixing bowl, also the mixer beater blades in the freezer for 5-10 minutes.
2. Pour the cold cream into the chilled bowl. Add sugar, and vanilla.
3. Start to whip mixture on medium-low speed until thickened slightly, about 1 minute.
4. Increase speed to high and whip until stiff peaks form and the cream holds its shape, for about 1 minute.
5. Use right away or store in refrigerator in an airtight container.

STABILIZED WHIPPED CREAM:

1. Place a large glass or metal mixing bowl, also the mixer beater blades in the freezer for 5-10 minutes.
2. Add water to a small bowl and sprinkle gelatin on top. Let stand for 5 minutes to bloom.
3. Heat in the microwave for 10 seconds, and whisk to fully dissolve. Let the mixture cool slightly about 2 minutes. Don't let it stand for too long, or it will set!
4. Pour the cold cream into the chilled bowl. Add sugar, and vanilla.
5. Start to whip mixture on medium-low speed until thickened slightly, about 1 minute.
6. While mixing slowly pour in gelatin mixture. Continue to whip on high speed until stiff peaks form.

CHOCOLATE WHIPPED CREAM:

1. Place a large glass or metal mixing bowl, also the mixer beater blades in the freezer for 5-10 minutes.
2. Pour the cold cream into the chilled bowl. Add sugar, cacao and vanilla.
3. Start to whip mixture on medium-low speed until thickened slightly, about 1 minute.
4. Increase speed to high and whip until stiff peaks form and the cream holds its shape, for about 1 minute.
5. Use right away or store in refrigerator in an airtight container.