Place mixer bowl and whisk in freezer for at least 20 minutes to chill.
Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute.
Do not over beat.
For stabilized whipped cream that will hold longer in the refrigerator, add 1/4 teaspoon of cream of tartar to your fresh whipping cream along with the confectioner's sugar. Chocolate Whipped Cream - Whisk 3 tablespoons cocoa powder with the sugar and follow the recipe as written above. Strawberry Whipped Cream - Make recipe as written above until soft peaks form. Add 1/4 cup chilled strawberry jam or puree and beat until medium peaks form again. If not using immediately, store, covered, in the refrigerator.