Preheat smoke to 180 - 200 degrees Fahrenheit using fruit wood like apple or cherry.
Place cream in a glass or non reactive container and place in smoker. Smoke for one hour, stirring every 15 minutes.
Remove from smoker and strain through a cheese cloth to remove any ash.
Place the cream in the mixing bowl of your stand mixer, and place in the refrigerator for at least 30 minutes for the cream and the bowl to cool. Once the cream has chilled, remove from the fridge and place the bowl on the stand mixer.
In a large stand mixer with whisk attachment, add sugar and vanilla to the cold cream in the bowl. Turn the mixer on medium and continue to to mix until stiff peak develop.
Top on your favorite dessert. Store in the fridge for up to 48 hours prior to use.
Smoked Cream will store for up to 4 days for use.If the cream is thick after being in the fridge, pull it out of fridge to temper.Chefs Tip: Place the stand mixer bowl in the fridge for 20 minutes prior to making Whipped cream.