Really Vanilly Whipped Cream

Directions

1. 1
   Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak.
2. 2
   (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.)
3. 3
   Sift the sugar over the cream and continue to beat just until it holds a soft peak.
4. 4
   Take care not to over beat the cream or it will be look curdy.
5. 5
   Serve, or refrigerate covered for up to 4 hours.