For best results, chill your mixing bowl and beaters in the freezer for 5 -10 minutes.
Pour the cold heavy cream into the bowl. Add powdered sugar and vanilla.
Beat on medium-high speed until peaks form:Soft peaks: The cream forms gentle peaks that fold over when you lift the beaters.Medium peaks: The peaks are a bit firmer and hold their shape but still have just a little bend. This is the sweet spot for most desserts.Stiff peaks: The cream stands straight up without falling. Perfect for when you want it to hold up longer (like on a pie). Stop immediately once desired texture is reached to avoid overbeating.
