Put the cream 1 hour before hitting the freezer.

After 1 hour, remove the cream from the freezer.

Pour the cream into the bowl of the mixer and with the mixer on high speed, beat the cream and put the 2 tablespoons of sugar with the mixer in motion.

Let it beat for a few minutes and check if it's getting firm, don't beat it too much so it doesn't turn into butter.

The cream has to be firm and not fall off the spatulas of the mixer. So the whipped cream is ready.

NOTE: For every 100ml of fresh cream, add 1 tablespoon of sugar. So to double the recipe will be 400ml of fresh cream and 4 tablespoons of sugar. And so on.