Chill the bowl of a stand mixer and the beaters in the refrigerator or freezer until very cold. (Alternately chill a heavy ceramic bowl and the beaters of a hand mixer.)
Tip: If you are using a stand mixer it can help to drape a towel over the mixer to prevent splattering.
Add all ingredients to the bowl and beat on high until the cream is whipped, 2-3 minutes. The cream should not be overbeaten as it will become chunky and start to turn into butter. When you draw your finger through the beaten cream it should leave a nice valley.
Scrape the whipped cream into a serving bowl and refrigerate until ready to serve. Refrigerate any leftovers and use within a few days.