[m brown]

Get a hold of 40% butterfat content heavy cream pasturized and ultra is fine, what you are looking for is fat content. to each quart of cream add 3 oz sugar and a 1/2 tsp fine quality vanilla extract.Place into a chilled bowl with a collar to prevent a mess.
whip with the whisk attachment on electric mixer ( hobart, kitchen aide ) for a minute to a minute and a half on med to high speed. whip only until thickness desired is reached.
enjoy.

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Thank You,
mb

I'd like to know how to make whipped cream that's thick (like soft butter), the way I get it in restaurants with a dessert. It's almost like frosting. I have tried cornstarch, using powdered sugar, etc. I use heavy whipping cream, but I can only find ultra-pasteurized (I read that it comes out runnier than just pasteurized.) Any suggestions?