Whatever tools you use, the most important thing is to keep them as cold as possible. I place the bowl (stainless steel or glass - not plastic) and the beaters or whisk in the freezer for 15 minutes before making the whipped cream. That way, I know they won't heat up the cream too much before it whips properly.
Also, keep the cream in the coldest part of the refrigerator until you're ready to use it.
