Whipped Cream for 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.