Place a medium-sized bowl (preferably metal) in the freezer for at least 10 minutes to chill.
Once bowl has chilled, remove from freezer and add heavy cream, powdered sugar, and vanilla extract.
Using an electric mixer, beat ingredients on low speed, gradually increasing speed to high, and beat until stiff peaks form. Don't over-beat, but don't stop beating it until the cream has reached cool whip consistency.
Keep unused whipped cream refrigerated in an air tight container.
Note: Recommend using an electric mixer for this. IF you're using a KitchenAid or stand mixer, use the whisk attachment for best results.
Notes
Original recipe: https://sugarspunrun.com/homemade-whipped-cream/