Half-and-half cannot be used to make whipped cream because it does not whip; it will make the texture of the whipped cream slightly runny and will not give the desired whipped cream effect. Whipped cream can be made easily by using a mixture of heavy whipping cream and sugar.
A ratio of 1 cup of heavy whipping cream and 2 tablespoons of sugar is necessary to make whipped cream. They should be combined and whipped in a metal bowl. The cream will not get runny and will whip better if both the bowl and the whisk being used for the whipping process are placed into the freezer for around 15 minutes before the mixture is made. When the bowl and whisk are cold, the sugar should be placed into the bottom of the bowl and the heavy whipping cream should be added to the top of that. Whisking at a brisk pace will ensure that the cream is whipped. It should not be whisked after the cream reaches stiff peaks while whipping. It should be eaten immediately, but can be stored for up to 10 hours and whisked again for a few seconds before eating. All uneaten portions should be stored in an airtight container.