Ive been using an electric whisk for an hour to make whipped cream but its still liquid. How do i make it creamy?

Oh dear...I always make it within 5 mins. I also use an electric beater and it whips in 5 mins max, maybe the temperature is too hot or something. Always keep the whipping cream chilled, as well as the bowl in which you will whip it.

If your cream is Light cream it won't whip. You need thick or full cream

If your cream wasn't cold enough you can beat that stuff for hours and never get it to fluff up.  Buy some new cream, chill your beaters and bowl, and try again. And don't use it on too high a speed--when you use your whisk too fast, it only breaks it down.  

You need heavy whipping cream, it's stated on the carton, needs to be cold and the bowl cold also.

"HEAVY WHIPPING CREAM"

I think "kswck2" got's the answer.

An "electric whisk" is clearly either an Immersion blender, a Hand mixer or a Stand Mixer, and only milk would be "still liquid" after an hour.

Too warm.  Start with very cold cream, and a chilled bowl.

An hour? What are you using, Milk? 

If you've really been beating it for an hour it unlikely whip now.  The structure will have been destroyed.  As you've indicated that you're using whipping cream there should have been enough fat.  What temperature did you start beating at?  The cream needs to be cold in order to whip.  If it's hot and muggy it helps to chill the bowl and beaters beforehand.  Conversely it may have been too cold at some point.  The cream may have frozen at some point during the supply chain which also degrades the structure making it unlikely to whip.

What sort of cream are you using ?

Single Cream will NEVER thicken if you whisk it.

Low Fat Cream will NEVER thicken if you whisk it.

You need Full Fat Double Cream .. or ''Whipping'' Cream.

Plug it in and push the button.