In addition to what have been said by @Stanimiroff, it could be added that, in general, fine cream with, no bubbles*, can be achieved if the steam is used to twirl the milk initially and distribute heat equally in the pitcher without holding it on the surface too long. The bubbles are formed either in the beginning, if you keep the steam on the surface for too long or, at the end, if you overheat the milk. Another thing to consider is how fast do you heat it, the faster, the more difficult to avoid bubbles.
Afterwards you can try to homogenise it by gently hitting and stirring, but the final result is mostly determined by the temperature (how high it is, how fast it increased).
bubbles*=(reached very high temperature/boiling point)
P.S. rule of thumb for temperature is our (pitcher holding) hand natural heat tolerance, i.e. 60-65 Celsius (140-149 Fahrenheit).