Makes: Approx. 2 cups
1 cup cold heavy whipping cream
1 tablespoon sugar (adjust to taste)
1 teaspoon pure vanilla extract
Chill your mixing bowl in the freezer for ten minutes before using, if possible. Use the whisk attachment of your mixer to whip the ingredients together on high speed until medium peaks form, about 2 to 3 minutes (peaks should appear firm, but still somewhat gentle). Be careful not to over-whip, or your cream will become clumpy.
Best when served immediately, fresh whipped cream can be stored in the refrigerator for up to ten hours. Just be sure to whip it again before serving.