Make sure the whipping cream is fully chilled before beginning.
Pour the cream into a large mixing bowl. Add the icing sugar and vanilla.
Whip on high speed using an electric mixer or a large balloon whisk until soft peaks form, 2-3 minutes or longer by hand. Don't over whip - the cream should relax back into itself after a few seconds.
Serve immediately. Chantilly cream can be refrigerated for a day but it is best fresh.