1. Pour the heavy cream, sugar and vanilla extract into the bowl of a stand mixer fitted with the whisk attachment.
2. Turn the mixer to medium speed and whip. The cream will start to get frothy, and then will begin to thicken (around the 2-3 minute mark).
3. Increase the speed to medium-high and beat for another 30 seconds to 1 minute, or until the cream looks billowy and there are distinct trails left by the whisk in the whipped cream. If you remove the whisk from the mixer and turn it upside down, the whipped cream should remain upright and not droop off.
Top your favorite fruit or pie! The whipped cream can be kept in the refrigerator for up to 1 day.
You can use a stand mixer with a whisk attachment, a hand mixer, or make the whipped cream by hand with a whisk!
I recommend using heavy cream (vs whipping cream) for thicker whipped cream that holds its shape better.
You can use either powdered sugar or granulated sugar; some people swear by one or the other, and I've had success using both.
You can make fresh whipped cream up to 1 day in advance. Cover and refrigerate, then whisk briskly before using.