Chill your bowl and whisk in the freezer for about 15 minutes. This will help the cream whip faster and stay firm longer.
Pour the heavy whipping cream into the chilled bowl. Don't fill the bowl more than halfway, as the cream will expand as you whip it.
Add the sugar and vanilla extract to the cream. You can adjust the amount of sugar and vanilla according to your taste and preference.
Whisk the cream vigorously until soft peaks form. This means that when you lift the whisk, the cream will hold its shape but still be slightly droopy. Be careful not to overwhip the cream, or it will turn into butter. The whole process should take about 10 to 15 minutes with a hand whisk, or 3 to 5 minutes with an electric mixer.
Enjoy your homemade whipped cream on top of your favorite desserts, such as pies, cakes, or fruit salads. You can also store it in an airtight container in the refrigerator for up to two days.
