Pour the heavy whipping cream into a large mixing bowl.

Using a hand mixer or stand mixer fitted with the whisk attachment, begin mixing on low speed. Gradually increase the speed to medium as the cream starts to thicken. (Starting low helps prevent splattering.)

Once the cream begins to hold its shape slightly, stop the mixer.

Add the confectioners' sugar slowly, then resume mixing—starting again on low speed and increasing to medium, then high.

Continue mixing until the cream forms stiff peaks. This happens quickly once it thickens, so keep a close eye to avoid overwhipping.