Chill the bowl in the refrigerator for about 10 minutes before using. See note 4.
Pour the cream into the well chilled bowl and add the sifted powdered sugar. You can also add in any extracts or flavouring snow if using.
Beat the cream to the desired consistency.
For soft peaks, beat for about 3 minutes on medium speed. The cream will be thick enough to hold its shape in soft billowy peaks. This consistency is perfect for scooping over crepes, smoothies or filling and spreading over cakes.
For stiff peaks: The beaters or whisk leaves distinct tracks/lines in the cream while beating. You will also notice stiff peaks when the beaters are lifted off the cream. Stop beating the cream at this stage.
Use the cream shortly after whipping: Use the cream shortly after whipping. Avoid leaving the whipped cream at room temperature for long periods of time. Warm cream deflates quickly and can turn watery.
Store unused cream in the refrigerator: Store unused whipped cream in a sealed container in the refrigerator for up to 3 days. The refrigerated whipped cream usually loses its soft airy texture after a few days. Whip it for about a minute to reuse for frosting or piping.