If you have time, place the bowl you will be whipping the cream in into the freezer.
You can use a hand held mixer or a stand mixer, use the whisk attatchment(s) if using a stand mixer.
Place the cream, sugar and vanilla into your bowl.
Beat on medium-high to high speed until stiff peaks form. Do not walk away from the mixer if you are using a stand mixer, over mixing can happen quickly.
Stiff peaks are when you can start seeing the lines of the beaters in the whipped cream and the some of whipped cream stays on the beaters. DO NOT over beat, it will turn into a butter consistency quickly. When that happens the whipped cream is oily and sticks to the roof of your mouth.
Use on your favorite desserts or place in fridge for later use (use within 2-3 days).
What tip is best for piping whipped cream?I use a 1M Wilton Open Star TipCan I use powdered sugar instead of granulated sugar?Yes, powdered sugar works fine. Use the same amount as stated in the recipe for granulated.