Place your metal kitchen-aid bowl in the freezer for at least 10 minutes to chill. Add the heavy cream to the freezer too, but only for 10 minutes at the very most, so it doesn’t freeze.

When ready to make the whipped cream, get the bowl out of the freezer and add the ingredients. Whip using the whisk attachment, starting at low speed and increasing to high speed. Beat until stiff peaks form. Don’t over-beat.

Keep unused whipped cream refrigerated in an airtight container.