Are you willing to go the extra mile? Made from scratch whipped cream is much superior to the stuff in an aerosol can and it’s easy to whip up, too. The trick is to chill the bowl and beaters first—place them in the freezer for thirty minutes. This reduces the risk of the whipped cream separating.
Place the cream in a chilled large bowl and beat it with an electric mixer, first on slow speed, then medium speed, then high, until soft peaks form, about 5 minutes.
Add the confectioners’ sugar and vanilla and continue beating until the cream is thick and stiff, about 2 minutes longer. Do not overbeat the cream or it will separate. The cream is best