From the kitchen of Stephanie Knewasser
Put bowl and whip attachment in freezer for at least an hour.
When bowl in chilled, add:
2 c heavy cream
Whip to soft peaks.
Soft peak is when you lift the whip and the cream in the bowl makes a soft mound.
Gradually add:
1 c confectioner sugar
1 tsp vanilla
Watching carefully, whip to stiff peaks.
Stiff peak is when you lift the whip and the tip of the cream in the bowl points up.
Be careful not to overwhip.
Use immediately.
Keep refrigerated.
This is amazing if you are eating it right away, but not if you want to make a day ahead.
Thekitchn.com has tips for making stabalized whipped cream, which means it will last longer.
For a frosting that will stay nice for days try: