Whip Cream

This is pretty easy and you probably know how to do this, but just in case, this is what works in Spain:

2 small containers of cream (Nata liquido-Montar) 200 ml each
Vanilla to taste
Sugar to taste

Using a hand mixer, mix the chilled cream in a chilled bowl until soft peaks form. Add a little bit of vanilla and sugar and mix enough to taste. Modify the amount of vanilla and sugar and mix just a bit more. You don't want to mix the cream too much or it becomes very thick. I've used this for whip cream in chicken salad, and for angel food cake. It's a pretty good substitute for the convenient tubs found in the grocers freezer.