There is almost no dessert that can't be improved by adding a dollop of whipping cream. Unfortunately, most people seem to be afraid of actually whipping the cream, so they buy the awful stuff that comes in a pressurized can, or spend money on expensive devices to inject gas into the cream. The truth is that making your own whipped cream is trivial, with the appropriate mechanical aids.
Procedure Shake the carton of whipping cream well, and pour it into the blender or food processor.
Whip the cream in the machine. The trick is to allow lots of air into the cream. Run the machine for no more than five seconds at a time, to avoid making butter. The cream is done when it holds a peak. If you don't know what vanilla sugar is, don't panic.