In a large mixing bowl, combine the whipping cream, sugar, and vanilla extract. Whip the cream on high speed until soft peaks form.
Alternatively, you can place the ingredients in a blender cup and pulse until the cream is whipped according to your liking.
Refrigerate until ready to serve, up to 2 hours.
Use cold heavy cream. The colder the cream, the easier it will whip up. You could even try putting your bowl in the freezer for 30 minutes before you start as well.
Don't walk away! It doesn't take long to make your own whipped cream. So don't walk away or you might just skip past the whipped cream phase and end up with butter instead.
Go for soft peaks. You don't want to overwhip. Aim for soft peaks, that gently hold their shape but also fold over slightly when you lift the beater out.
To freeze: Freeze leftover whipped cream in dollops on a lined tray. Once frozen solid, remove them to a ziptop freezer bag and store in the freezer until ready to serve. To use, just add one frozen dollop to your coffee or cocoa drink.