Place the mixing bowl and wire whisk or beaters into the freezer for 10-15 minutes before you plan to make the whipped cream.
Pour cold cream, sugar and vanilla extract into the cold bowl and whip on low speed until bubbles form.
Once bubbles have formed, turn the mixer to medium-high speed and whisk until medium peaks form. You are looking for peaks that are soft, yet hold their shape. Test this by pulling out the beaters or whisk from your cream. Your whipped cream is ready when a sturdy peak that slightly droops down, yet still holds its shape, forms off the beater or whisk.
Serve immediately or cover and chill for up to 24 hours.
Cream: Be sure to use heavy whipping cream for the best results.Sugar: Granulated sugar can be substituted for the confectioner’s sugar, but may be slightly grainy.Equipment: You can make whipped cream using a wire whisk, a handheld kitchen mixer, or a stand mixer fitted with a wire whisk.Storing: Fresh whipped cream is best used immediately. Cover and refrigerate any leftover for up to 24 hours. When ready to use, whisk again quickly for 15-30 seconds. Don't overwhip.Avoid Overmixing: The difference between soft, pillowy whipped cream and over-mixed grainy whipped cream is only a few seconds! It is best to check the peaks every 30 seconds to ensure your whipped cream reaches the perfect consistency.Stabilized Whipped Cream: To stabilize homemade whipped cream, add either a ¼ teaspoon of cream of tartar or 1 tablespoon of dry milk powder to your whipping cream when you add the sugar.