Mr. Boxy
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The foam structure of whipped cream is created by fat. You'll need to use whipping cream: this is milk that is at least 30% butterfat. Heavy whipping cream is at least 36% butterfat, and will be easier to whip. Most "low-fat" recipes include so much oil that they aren't that much healthier than the real thing. If you're a vegan or lactose intolerant, it is possible to make a tasty whipped cream substitute out of coconut milk, soy milk, and powdered sugar.
The cream can be whipped by hand with a whisk or with a mixer. Using a copper bowl will release ions from the metal helping the proteins cling together, speeding up the whipping process.
Vanilla can be added before whipping, but any other flavorings will need to be added at the soft peak stage. When you pull the beater out of the cream, it should leave a peak shape on the surface that falls over on itself. Continue whipping until the stiff peak stage: the peak should be intact after removing the beater.
Even when refrigerated, homemade whipped cream will fall flat after a day or two. Adding a half-teaspoon of cornstarch, arrowroot powder, or unflavored gelatin will stabilize the cream another day or two.
 Posted 5377 day ago
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