How do you make whipped cream with half and half?

- 1 cup (237 ml) of cold half and half

- 2 tablespoons (28 g) of granulated sugar

- 1/2 teaspoon of vanilla extract (optional)

Instructions:

1. Chill a metal mixing bowl and beaters. Place a metal mixing bowl and the beaters of your hand mixer or stand mixer in the freezer for 15-30 minutes. This will help the cream whip faster and more easily.

2. Whip the half-and-half. Pour the cold half-and-half into the chilled mixing bowl. Start whipping the half-and-half on low speed. Gradually increase the speed to medium-high and whip until soft peaks form.

3. Add sugar and vanilla extract. Once the half-and-half has reached soft peaks, add the granulated sugar and vanilla extract (if using). Continue to whip until stiff peaks form. Stiff peaks mean that when you lift the beater, the peak will hold its shape and not fall back.

4. Use immediately or refrigerate. Whipped cream is best used immediately. However, if you need to refrigerate it, transfer the whipped cream to an airtight container and store it for up to 24 hours.