Chill a mixing bowl and beaters in the freezer for 10–15 minutes
Pour cold heavy whipping cream into the chilled bowl
Add sugar to taste (about 1–2 tablespoons per cup of cream)
Add vanilla extract (about 1 teaspoon per cup of cream)
Optional: add a pinch of salt
Optional: for extra stability, add 1/4 teaspoon powdered gelatin per cup of cream (bloom gelatin in 1–2 teaspoons cold water, then warm until dissolved before mixing)
Whip on medium speed until soft peaks form (about 2–4 minutes)
Stop whipping as soon as soft peaks form for a lighter texture, or continue briefly to reach stiff peaks if needed
Use immediately or cover and refrigerate up to a few hours
Avoid overwhipping until it turns grainy or starts separating