Chill mixing bowl and whisk attachment of mixer in refrigerator for 15-30 minutes. You may also use an electric hand mixer.
Add whipping cream, sugar, and vanilla extract to the chilled bowl, then mix on medium-high speed until it forms stiff peaks.
1 cup heavy whipping cream, 2 Tablespoons granulated sugar, ½ teaspoon vanilla extract
Video
Notes
To stabilize whipped cream, add an ingredient such as cornstarch, cream of tartar, or powdered milk.
Cornstarch: Use 1 teaspoon cornstarch mixed in with your other ingredients.
Cream of tartar: Use ¼ teaspoon cream of tartar.
Powdered milk: Use 2 teaspoons powdered milk.
Stabilized whipped cream holds its shape better than regular whipped cream, making it a great choice for icing cakes or keeping longer in the refrigerator.