First, place a metal mixing bowl in the freezer for 15 minutes. Next, add heavy cream to the chilled bowl.
Next, add the powdered sugar to the mixing bowl.
Finally, add the vanilla extract.
Mix on low for about 20 seconds. Increase the speed. Whip the whipped cream until medium soft peaks form.
Store whipped cream in an airtight container in the refrigerator for 24 hours. You may need to whip the cream before serving again.
Use on cakes, cookies, ice cream, pies, casseroles, cobblers–you name it!
This whipped cream recipe is fluffy and the best!