To get started, place your mixing bowl and whisk attachment (or beaters if mixing with a hand mixer) in the freezer for about 10 minutes to chill.
Step 1
Once chilled, remove from the freezer and add heavy whipping cream, powdered sugar, and vanilla to your bowl.
Step 2
Whether using the Kitchen-aid or a hand-mixer, start mixing on low speed then increase to medium-high.
Step 3
Mix until soft peaks form.
Step 4
STORE in an air-tight container in the refrigerator for 2-3 days.
Notes
FREEZE. – Transfer the whipped cream to an airtight container with minimal headspace. Press plastic wrap directly onto the surface of the whipped cream to prevent air pockets. Freeze for up to 2 months.
Notes