Spangled Whipped Cream

In the bowl of a stand mixer, combine the heavy cream and sugar and refrigerate for at least 15 minutes (chill the whisk beater alongside the bowl).

Whip the cream and sugar, starting on low speed, gradually raising the speed to medium-high as it thickens, just until traces of beater marks begin to show distinctly. Add the vanilla and whip just until the cream mounds softly when dropped