Chill your bowl and whisk: Place your mixing bowl and whisk (or beaters) in the refrigerator for at least 15 minutes to chill.
Measure your ingredients: Pour the heavy whipping cream into a measuring cup. If you're adding sugar or other dry ingredients, measure them out as well.
Combine ingredients: Pour the heavy cream into the chilled bowl. Add sugar, vanilla extract, or any other desired flavorings.
Begin whipping: Using your electric mixer or whisk, start whipping the cream on medium-low speed. Gradually increase the speed to medium-high as the cream begins to thicken.
Add stabilizers (optional): If you're using stabilizers like instant pudding mix or gelatin, slowly sprinkle them into the cream while whipping.
Watch for peaks: Keep an eye on the texture of the cream. You'll see it start to form soft peaks, then stiff peaks. Stop whipping when you reach your desired consistency.
Avoid over-whipping: Be careful not to whip the cream for too long, as this can cause it to become grainy and eventually turn into butter.
Serve or store: Use the whipped cream immediately, or cover it tightly and store it in the refrigerator for up to 2 hours. If needed, re-whip briefly before serving.
Clean up: Wash your equipment thoroughly with warm, soapy water to remove any residue.