Using an electric hand mixer or a stand mixer with the whisk attachment, beat the cream until fluffy and smooth. Add in sweetener to taste and vanilla. Use immediately.
Store leftover whipped cream covered in the refrigerator for 1-2 weeks. The whipped cream will harder and set in the refrigerator. Allow it to sit at room temperature until it softens slightly and re-whip it as needed.
* You can find out which brands I recommend in the "Brands of Coconut Milk & Coconut Cream" section of this post.