The only difficult thing I've found over the years is that you can't make whipped cream too far in advance because it will start to separate and go flat. So I decided to try and find the PERFECT whipped cream that solved all of those problems!! I've experimented making it several days in advance, and it always impresses me-- It does start to separate a teeny bit after about 48 hours, but not enough to make it a problem. The secret?? Add a tiny bit of cream cheese to help it hold it's shape. I can't ever taste it, but it creates the perfect, fluffy cream every time.
The other secret I've recently discovered is vanilla bean paste. It's a tad bit pricey, but since I only use it in a few select desserts (like Crème brûlée, fresh whipped cream, and vanilla bean ice cream), it's worth every penny. And the plus side is that I don't ever have to waste time scraping the seeds out of real vanilla beans (this is way cheaper than that too)! **Note: If you do use it, I highly recommend spraying your measuring spoon with non-stick spray before scooping out the paste, since it is quite sticky.
Perfect Whipped Cream
(Note: this recipe can easily be multiplied by any number to create a much larger batch-- I usually at least double it)
1 c. (very cold) heavy whipping cream
1/3 c. white sugar (or less, depending on desired sweetness)
2 oz. cream cheese, softened
1 tsp. vanilla bean paste (optional- But do not substitute with vanilla extract)
With an electric mixer or Kitchen Aid (preferably), beat cream until it barely begins to stiffen. Add cream cheese, sugar, and vanilla bean paste and continue beating until soft peaks form and cream reaches the desired consistency.
Store in an air-tight container in fridge until ready to serve.