You can also flavor the cream with vanilla sugar. The next time you use the scrapings of a vanilla bean, dry out the used pods and run them through the food processor with some sugar.
The bowl should be deep enough to accommodate the expanding cream (which will double in volume) and to contain splatter. It should also be fairly narrow – if the cream is spread out too thin, the whisk can’t effectively incorporate air into the cream. It helps to chill the bowl.
Whip thoroughly and evenly
Reduce speed and watch carefully
Spoon it over something good
Or use a pastry tube
For a very stiff and stable whipped cream (like for decorating a cake), soften a little gelatin in cold water and then heat it to a simmer until the gelatin dissolves. Let the mixture cool to room temperature and add it to the cream, along with the sugar and vanilla.