Add the cream to the bowl of a stand mixer (or hand mixer), stir in the powdered sugar, adding slowly. On medium-low speed whip the cream to form soft peaks.
Slowly add in the remaining ingredients until incorporated and whip until hard peaks form. Just until the cream will stand up on its own. Do not overwhip or you will have butter!
Video
Notes
This does need to be refrigerated to last longer see my tips above on how to store.
You can easily make this different flavors by adding extracts or other mix-ins.
You can swap out vanilla bean paste for equal amounts of vanilla extract if you don't have that on hand.
Make sure you bowl and heavy cream are cold, I feel this produces the best whip cream.
If you like a less sweet version just use less powdered sugar.
You can also use regular granulated sugar as well, but we prefer powdered as you won't have any graininess in your recipe.