1. Chill the Tools:

• Place a metal mixing bowl and beaters in the freezer for 15 minutes. This helps the cream whip faster and more effectively.

2. Whip the Ingredients:

• Remove the chilled bowl from the freezer. Add the heavy cream, powdered sugar, and strawberry Jello powder to the bowl.
• Beat with an electric mixer on medium-high speed for 4-5 minutes, or until stiff peaks form. The mixture should be thick enough to scoop and hold its shape.

3. Serve and Store:

• Use the whipped cream immediately as a topping for cakes, cupcakes, pies, or even hot cocoa.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.