Using an electric mixer or a whisk, beat the cream until it starts to thicken.
Add the powdered sugar and vanilla extract (if using) to the cream.
Continue to whip the mixture until it forms soft peaks. Be careful not to over-beat, as it can become grainy and eventually turn into butter.
Notes
Sugar Alternatives: Powdered sugar dissolves easily in the cream, but you can also use granulated sugar if you start beating the cream with the sugar from the beginning. You can adjust the sweetness to your liking.
Flavor Variations: You can add other flavors in addition to vanilla, such as almond extract, citrus zest, or liqueurs, for different twists on the classic whipped cream.
Stiff Peaks vs. Soft Peaks: Soft peaks are perfect for dollops on desserts, while stiff peaks are better if you need the whipped cream to hold its shape for a longer period or for piping.
Storage: Sweetened whipped cream is best served immediately, but it can be stored in the refrigerator for a few hours. It may lose some of its lightness and become more dense upon sitting.
Enjoy your sweetened whipped cream on top of pies, cakes, coffee, or fresh fruit!