Put your whisking bowl into the refrigerator for 15 minutes. Only use chilled whipping or heavy cream.
You can use either a hand mixer or a stand mixer for this. Whipping with a whisk is not recommended since it takes time, and if the cream gets warm during the process, you will not get the right results.
Start by pouring the chilled cream into the cold bowl or your stand mixer. Start whisking at a medium-high speed until it starts to froth, which can take about three minutes. Lower the speed to medium and add the sugar gradually. Follow with adding the vanilla extract.
Continue whipping until stiff peaks appear. The cream should manage to maintain its form. Do not over whip because you can end up making butter out of the cream. Keep the cream chilled until it is used.