Chill a metal bowl and whisk (or beaters) in the freezer for 10–15 minutes
Pour cold heavy whipping cream into the chilled bowl
Add powdered sugar (optional) and vanilla extract (optional)
Whip on medium speed until soft peaks form
If using stabilized whipped cream, add a stabilizer (optional) during whipping
Continue whipping until stiff peaks form (cream holds its shape)
Taste and adjust sweetness or vanilla if needed
Stop whipping as soon as desired peaks form
Serve immediately or refrigerate in an airtight container up to 24 hours