With a whisk or a shaker or an electric mixer (with whisks)...
For about 3c of whipped cream, use 1 cup of heavy cream (33-40% butterfat). Whip until it is the texture you'd like, but not for too long or you'll accidentally make butter --which is nice, but hardly the same thing. If you want it sweetened, add up to a teaspoon of sugar per cup, and you can add a little luscious flavour by adding 1/2 to 1 tsp of vanilla extract (real, please, the fake stuff has a creepy aftertaste).
You can also flavour it with your fave liqueur: gran marnier, bailey's, kahlua, creme du cacao, or whatever. Even rum or brandy is nice.
If you chill the cream, the beaters and the bowl, you'll get fluffier whip that lasts longer. You can also buy whipped cream stabilizer, although I notice that a lot commercial dairies are now adding those without asking. I buy organic cream because I don't want stabilizers in my cream of mushroom soup.
at 3:47 PM on Nov. 22, 2010