Use a hand mixer or a stand mixer fitted with a whisk attachment.
Whip the heavy cream, sugar, vanilla, and salt on medium-high speed for about 2-3 minutes, or until medium peaks form. For extra stiff whipped cream, continue beating for an additional 1-2 minutes, taking care not to over beat.
*I always believe in using quality ingredients. If you are using whipped cream as the "star" of the recipe (if it is one of the stand-out components), use quality cream. Trust me, you CAN taste a difference!-It is very easy to double or triple a batch of whipped cream. You can cover and refrigerate whipped cream for 24 hours.