Chill the bowl in the refrigerator for about 10 minutes before using.
Add the cold cream into the chilled bowl.
Any sweetener and flavouring can be added at this stage if using.
Turn the beater on to a low setting to start whipping the cream. The cream is liquid at this stage, so start whipping the cream at a low setting prevents splattering.
As the cream begins to thicken (about 4 minutes into beating) you can turn the speed up to a medium setting.
Continue beating until the cream reaches the desired consistency.
Soft peaks are usually achieved within 3 to 4 minutes of beating. You will notice that when you lift up the beaters the cream holds its shape except that the tip of the peak curls over on itself. This consistency is perfect for topping on berries, fruit, beverages and smoothies.
Firm peaks are achieved within 5 minutes of beating. This is when beaters or whisk leaves distinct tracks/lines in the cream while beating. Stiff peaks are formed as the beaters are lifted off the cream. This consistency is great when piping decorative swirls as the cream holds its shape for up to 24 hours when refrigerated.
Stop beating as soon as the cream reaches the firm peak stage. Beating past this step will cause the cream to become grainy, curdle unusable.
The cream can be used immediately after beating or stored in the refrigerator for up to 4 days.