250ml9 oz dairy free fresh cream (regular heavy cream can be used, too)
1tbsplight brown sugar
Mix the vanilla with the cream and let it sit in the fridge for 2-3 hours. Also store in the refrigerator any electric whips and the container you will whip in. A cold bowl and equipment will help the cream to whip faster and be stabile.
Whip the cream, adding sugar only when it has already taken form and started to thicken.