I was whipping my heavy cream with an electric whisk, and all it did was foam and create bubbles. What do I do?

I assume you are trying to make whipped cream? Foam and bubbles are the starting point, because whipped cream is actually a foam of air bubbles surrounded by fat. I suspect your problem is that your cream is not quite cold enough to whip. It's also not always a speedy process, depending on how much fat is in the cream you are trying to whip. High fat creams whip faster, thin cream may not whip quite as fast or well. You may simply need some patience, and very cold cream. Put your bowl and beaters in the freezer or refrigerator for a while- though don't actually freeze the cream. Then give it another go. It's also going to take some high speed, and it will likely splatter a good bit in the process. Low speed won't get you fluffy whipped cream.