Place mixing bowl and whisk in freezer for about 15 minutes to chill.
Add the heavy whipping cream, sugar, and vanilla into the cold bowl. If making a stabilized whipped cream also add the cream of tartar.
With a hand mixer on high speed, whisk until stiff peaks form, about 1 minute.
Notes
Before you start, place your mixing bowl and whisk (or beaters if you're using an electric mixer) in the refrigerator for about 15-20 minutes. The colder your equipment and ingredients, the better the cream will whip.For the best results, use heavy cream or heavy whipping cream, which have a higher fat content and will whip up nicely. Avoid half-and-half or milk, as they don't have enough fat to whip.Start whipping the cream at a slower speed to avoid splattering, then gradually increase the speed as it thickens. If using a hand mixer or stand mixer, start on medium speed and then move up to high.Be careful not to over-whip your cream or else you'll end up with butter! Stop whipping when the cream forms soft peaks. If you want stiffer whipped cream, whip a bit longer, but keep a close eye on it.Add sugar (powdered sugar works best because it dissolves easily) gradually and to taste. Some people like their whipped cream very sweet, while others prefer it less so. You can also add vanilla extract for additional flavor.If you're not using the whipped cream right away, or if it needs to hold its shape, consider adding a stabilizer like gelatin or cream of tartar.Whipped cream is best served immediately. However, if you need to store it, keep it in the refrigerator. For best results, use it within a few hours.