Combine all the ingredients in your chilled mixing bowl.
Start on the lowest speed and begin combing your ingredients using your hand mixer.
Once the ingredients have come together, bump it up to the next speed.
Your mixture will start to look frothy. After 30-45 seconds, bump it up to the next speed.
Continue moving the hand mixer around and after 45-60 seconds, bump it up to the next speed.
You will begin to notice your mixture thickening. Once it starts looking like pudding, I increase the speed all the way and keep it there the remainder of the time.
Continue mixing until stiff peaks form. There's a sweet spot here, because the longer you mix the stiffer the whipped cream becomes but you don't want to overmix it and turn it into butter.
Whipped cream can be stored in the fridge up to a week and in the freezer up to two months. Transfer to the fridge to thaw before using. Both of these methods may result in limp whipped cream but you can add a little powdered sugar and beat it with the mixer again to stiffen it back up.