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Place a large mixing bowl or the bowl of a stand mixer along with the beaters or whisk attachment in the fridge or freezer until well chilled, at least 20 minutes.
Add the cream, sugar (more or less, depending on how sweet you want it), and vanilla to the chilled bowl. Beat on medium speed until frothy and starting to thickened, about 2 minutes. Increase the speed to medium-high and beat until soft peaks form, 1 to 2 minutes. (Do not walk away! The cream whips quickly and if over-whipped, will become curdled and lose its silky texture.)
Transfer the whipped cream to a piping bag or spoon into a bowl for serving.