Heavy cream, with its higher butterfat content, whips up better than regular whipping cream.
Start by pouring cold heavy cream into a large mixing bowl with sugar to taste. Whipping cream is easiest to do when the cream and the bowl are both cold. Ideally the cream has been refrigerated for 12 hours or more before whipping. Use a hand or stand mixer. To prevent spatters, use a deep bowl and be sure to turn the mixer on only after the beaters are immersed in the cream.
Follow the recipe, which should specify whether to whip the cream to firm or stiff peaks. To tell which is which, stop the mixer and lift the beaters out of the cream. Both peaks should keep their shape. The tips of soft peaks bow over when you lift the beater. Firm peaks stand pertly.