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   Pour 1 cup cold heavy cream into a well-chilled bowl. Add 2 Tbsp. powdered sugar, ½ tsp. vanilla extract or vanilla bean paste, and 1 pinch kosher salt. Using a balloon whisk or electric hand mixer on medium-low speed, beat the cream to the desired consistency: For soft peaks, the cream should be just thick enough to hold its shape in soft billows. For stiffly whipped cream, the beaters or whisk wires will leave distinct traces on the cream and stand in firm peaks when lifted. Do Ahead: Cream can be whipped up to 1 day ahead; refrigerate in an airtight container. If liquid separates from the cream, whip it again, lightly, to incorporate the liquid. Editor’s note: This homemade whipped cream recipe first appeared on Epicurious in May 2006. Head this way for more of our favorite ways to use heavy cream →