Remove cream from your refrigerator, right before you are going to use it. You want your cream cold.Pour the cream into a metal bowl. Again, it should be room temperature or colder.
Starting on a slow speed, use a hand mixer or stand up fitted with whisk, and start to whip the cream.As cream starts to thicken up, gradually increase speed of mixer.
Once you have acheived a bubbly and foamy cream you can gradually add in the confectioners' sugar and then add the vanilla.
From here mix at high speed until you have the desired consistency. From soft peaks to stiff.Store in an air tight container in refrigerator for up to a week.