Chill a tall, narrow bowl with ice water before starting. Empty and dry well.
In chilled mixing bowl, whip cream on medium-high speed to soft peaks. Beat in powdered sugar and vanilla. For stiffer whipped cream, continue to beat until cream holds its peaks when beater is lifted. (Do not overbeat or you will make butter!)
Serve immediately or cover and chill. If made ahead and separation occurs, whisk to reincorporate liquid, just before serving.
VARIATIONS:
OTHER FLAVORS: Replace vanilla with a couple drops of another flavored extract such as coffee, orange, or almond.
GINGER: Stir in 2 tablespoons chopped candied ginger.
CINNAMON: Add 1/2 teaspoon ground cinnamon.
BRANDY WHIPPED CREAM: Replace vanilla with 1 1/2 to 2 tablespoons brandy.
