Place the heavy whipping cream, granulated sugar and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment, or a medium bowl and a standard mixer.
Begin mixing on low speed until the cream thickens slightly to prevent splattering.
Increase the speed to medium high once the cream has become bubbly and slightly thickened.
Stop the mixer occasionally and dip the whisk attachment into the cream to check the consistency to prevent over whipping. Once soft peaks have formed, it will only take a short time to achieve medium peaks.
PRO TIP: Once medium peaks have formed as shown in Figure 4, begin whisking by hand to achieve the desired consistency. This will only take a few strokes but it will give you more control and prevent over whipping.
If serving immediately, beat or whisk until stiff peaks form. If you're making the whipped cream in advance, under whip to medium peaks as the cream will separate and require a bit more whisking before serving.
Notes
PRO TIP: Once medium peaks have formed as shown in Figure 4, begin whisking by hand to achieve the desired consistency. This will only take a few strokes but it will give you more control and prevent over whipping.
If you'd like to pipe the whipped cream onto a pie or use it as whipped cream frosting, I recommend using adding gelatin to keep the cream from weeping or separating. See this post for Stabilized Whipped Cream by The Spruce Eats for full instructions.
If you plan to make this recipe in advance, under whip the cream slightly as it will separate and require a bit of whisking before serving. It may be made up to 1 day in advance, and leftovers may be stored in the refrigerator for up to 3 days depending on the expiration date.
Whipped cream is very versatile and may be flavored a multitude of ways. For every cup of heavy cream, add: 1 teaspoon of ground cinnamon, citrus zest, vanilla bean paste or extracts such as almond, peppermint or vanilla. 1 tablespoon coffee, alcohol or cocoa powder may also be used.