When the bowl and whisk are good and cold, reassemble your stand mixer. Add half of the sugar and the whipping cream to the bowl and whisk until thick and frothy, about 3 m minutes. Add the rest of the sugar and the vanilla, if using and continue whipping just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, re-whisk for 10 to 15 seconds.