Use this fluffy whipped cream from pastry chef Sarabeth Levine's "Sarabeth's Bakery: From My Hands to Yours" cookbook to top her Triple-Chocolate Chocolate Pudding.
Place a medium bowl and beaters (or whisk) in freezer until very cold, 5 to 10 minutes.
Prepare an ice-water bath. Remove bowl from freezer and set in ice-water bath; add heavy cream. Fit the beaters into a handheld mixer and mix on high speed until cream is lightly thickened and beater leaves a trail on the surface.
Gradually add sugar and vanilla and continue beating until soft peaks form.