First and Foremost put your mixer bowl in the freeze along with the whip. After 10 mins remove and add all your ingredients.

Start mixer on low and whip until high peak and it’s stiff

Check the stiffness by using a rubber Spatula to scoop the whip cream. Then hang the whip cream upside down if it doesn’t fall with 45 secs it’s ready. If it drops whip it whip it real hard