A light and fluffy homemade whipped cream with a subtle vanilla flavor, perfect for topping desserts, cakes, pies, or even hot beverages.

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Chill a mixing bowl and beaters (or whisk) in the freezer for about 10 minutes to help the cream whip faster.
Once chilled, pour the heavy whipping cream into the bowl. Add the powdered sugar and vanilla extract.
Using an electric mixer or hand whisk, beat on medium-high speed until soft peaks form. This should take about 3-5 minutes with a mixer, or slightly longer by hand.
Be careful not to overwhip the cream, as it can turn into butter.
Use immediately, or store in the refrigerator for up to 2 hours. If it starts to deflate, rewhip gently for a few seconds before serving.

If you prefer a sweeter whipped cream, you can increase the powdered sugar to 3 tablespoons.
For a flavored twist, try adding a splash of almond extract or a pinch of cinnamon instead of vanilla.
This whipped cream is best used fresh, but you can store it in the refrigerator for a short time. It may lose some of its volume, so rewhip if needed.