And a trick to show you how to stabilize it to use in a piping bag or to keep it from breaking down.

1 cup heavy whipping cream
2 Tbsp powdered sugar
1 tsp vanilla (optional)

Put a metal bowl and your beater into the freezer for at least 10 minutes prior to beating cream. Put cream into bowl and beat on high for 5-6 minutes or until stiff peaks for. Add in powdered sugar and mix well. Use as-is or watch the video to see how to stabilize it as they do in the restaurants.