Chill a large glass or metal bowl and whisk or beaters in the fridge for 30 minutes or freezer for 15 minutes.
Place all ingredients into the bowl. With a hand or stand mixer with a whisk attachment, whip on medium to medium-high speed until medium peaks form, 2-4 minutes. Medium peaks: When you lift up the whisk, the whipped cream is firm enough to hold a peak with a slightly droopy tip. Use immediately.
