This homemade whipped cream makes easy work out of decorating small cakes, such as Mini Confetti Cakes. Be sure and use heavy whipping cream because it whips better and holds its shape longer than regular whipping cream. Simply blend the cream and vanilla in a bowl, beating until foamy. Then add the powdered sugar and whip until stiff peaks form. Here’s a Test Kitchen tip: If you happen to whip too long and it starts to look like butter, just whisk in a little bit more cream and everything will smooth back out. Use a small offset spatula to spread across cakes, or dollop hweetened whipped cream over a bowl of fresh berries, a serving of strawberry shortcake, or on top of fresh baked brownies.