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Make sure the cream is very cold; if you have time, chill the whisk (or beaters) and a deep mixing bowl in the freezer for about 15 minutes. This will help the cream whip quickly and will increase its volume.
In a deep mixing bowl, beat 1 cup heavy cream until soft peaks form.
Sprinkle 1 to 2 tablespoons granulated sugar over cream; beat until soft peaks return. Do not overbeat. Whipped cream can be refrigerated, covered, for up to 2 hours before serving.