Be careful not to overbeat the cream. Once you feel the cream is ready do a spoon test, if the cream stays on the spoon turned upside down it’s ready.
It’s best to chill the bowl and the whisk attachment in the fridge before beating the cream.
Keep in mind that if the cream is not beaten enough it might start to “melt” if left in a warm place.
That’s why I strongly suggest you use whip cream stabilizer.