Combine heavy cream, vanilla extract, and sugar in a large bowl or the bowl of your stand mixer.

Using a whisk, handheld electric mixer, or the whisk attachment of your stand mixer beat until the cream whips up to your desired consistency. If needed, stop to scrape the sides of the bowl halfway through to make sure everything is being incorporated.

Line a baking sheet or large plate that will fit in your freezer with parchment paper.

Pipe or spoon dollops of whipped cream onto the parchment paper and freeze until solid, 3 to 4 hours.

Remove the frozen whipped cream from the freezer and, working quickly, cut the parchment paper into pieces so each dollop of whipped cream is on its own square.

Transfer the squares of whipped cream to a freezer bag or airtight container, and store for up to 1 month.

When you’re ready to use the whipped cream, place frozen dollops directly into hot beverages or place allow them to sit at room temperature for 15 to 20 minutes to thaw. Serve and enjoy!