1 pint heavy whipping cream
1 tsp vanilla
1/4 cup powdered sugar (add a little more sugar for a sweeter taste)
For best results, place bowl and beater(s) in refridgerator/freezer before use.
Combine ingredients and whip with electric mixer until stiff peaks form and hold their shape.
It will take approximately 4 minutes, longer if using a whisk or manual hand mixer.
Whipped cream should keep in the refrigerator for a couple days. Keep it covered.