Put a large mixing bowl and beaters (whisk attachment) in the freezer for about 10 minutes.
Remove the bowl from the freezer, add the whipping cream, powdered sugar and vanilla.
Beat on low speed, then slowly increase to medium high until stiff peaks form.
Add the cooled gelatin now (if adding), and remix until soft peaks form.
To prepare gelatin: Add 1 teaspoon unflavored gelatin to ¼ cup cold water and let set for about 4 minutes.
Pour in a small saucepan, heat over low heat and stir until gelatin dissolves.
Let cool completely while you whip the cream.
Chef's notes: The gelatin is a stabilizer to help make the whipped cream last up to 3 days. Or you can add 1 teaspoon milk powder added to the sugar for the same effect. You will not get stiff peaks if you add the gelatin.