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The only ingredient you really need is heavy whipping cream.

That way, the blender is agitating more of the cream at once, and the cold walls help it whip up even faster. Choose a sturdy bowl with a smaller base and tall sides (a 4-cup liquid measuring cup is perfect) and chill it for 15 minutes in the freezer.

If you’re in a hurry, use a hand mixer or immersion blender.

Use a tempered glass bowl (think Pyrex) or stainless steel bowl so it retains the cold temperature (plastic bowls will not). The whipped cream will whip up faster if your bowl and beaters are chilled as well. Start chilled. At minimum, your heavy cream needs to be chilled.You can also use an immersion blender or whip it together by hand, if you’re patient (Bon Appetit has a video for that).

Equipment options: I love using my hand mixer (affiliate link) to make whipped cream because I hate lugging out my heavy stand mixer.You can divide or multiply the amount of heavy cream to get your desired quantity of whipped cream (making extra is never a bad idea). Meaning, if you use 1 cup heavy cream, you’ll end up with about 2 cups whipped cream. Here are a few tips before you get started: