Pre-chill both the mixing bowl and the mixing beaters. You may leave them in the refrigerator for 5-10 minutes while gathering and measuring the ingredients.
Pour the cream into the chilled bowl. Add the sugar. Beat with a mixer until smooth and thick. Start out rather slowly and increase speed as cream thickens. Do not beat too long or you will churn it into butter.
Fold in vanilla. Note: Whipped cream should stand up for about 2 hours after whipping. Beyond 2 hours, it will start to water and separate.
Per serving: Calories: 69, Carbohydrate: 1 gram, Fat: 7 grams, Saturated fat: 5 grams, Protein: 0 grams, Cholesterol: 26 milligrams, Sodium: 0 milligrams, Calcium: 0 milligrams.