Take the heavy cream in a bowl. Usually we store the heavy whipped cream in the freezer so thaw the cream and remember it has to be chilled before using it.
Take the electric beater and start beating it. You can also use hand beater but it takes lots of time.
Once you start beating after 2-3 minutes you will see the cream has started becoming thick and has increased in volume.
This cream is sweet itself so no need to add sugar but if you want to add sugar use powdered or icing sugar only.
Do not over whip the cream otherwise it will become buttery.
Whisk just until the cream reaches stiff peaks.
Store the whipped cream in an airtight container for up to 10-15 days. When ready to use, remove from the fridge and whisk for 10 to 15 seconds again.
To make the colorful cream lastly add the gel color and whisk again until well combined.
Notes:
Chill mixing bowl and beaters in freezer for 10 minutes before preparing.
Also, you can add different extracts to get just the right flavor (rum, extract, almond, banana, coconut, maple, coffee)