1 cup heavy (whipping) cream, chilled
3 tbsp confectioners’ sugar
1 tsp pure vanilla extract
1. Chill a medium-size mixing bowl and mixer blade in the freezer until ready to use (at least 20 minutes).
2. Add the cream to the chilled bowl. Beat the cream, using an electric mixer, starting on low and increasing the speed as the cream begins to froth.
3. Gradually add the sugar and vanilla and continue to beat until the cream holds soft peaks, 2 to 3 minutes. For the best texture, use whipped cream immediately, or refrigerate, covered, for up to 1 hour.