Chill the bowl in the refrigerator for about 10 minutes before using
Pour the cream into the chilled bowl. Add in any flavourings or sweetener now if using
If you are using a stand or electric mixer, turn it on to a low setting to start beating.
As the cream begins to thicken turn up the speed to a medium setting and beat until the cream reaches the desired consistency.
About 4 minutes after beating soft peaks form. 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 scooping over pancakes, fruit, coffee, mousse or pies.
After about another minute of beating, stiff peaks form and the mixture thickens even more.When you lift up the beaters, the peaks stand straight up. The firm consistency also makes stiffly beaten cream perfect for decorative piping.
Stop beating the cream immediately when it reaches this stage. See note 3
Use the cream shortly after whipping: Use the cream shortly after whipping or see post above for the best and more detailed suggestion when storing whipped cream.
Avoid leaving the whipped cream at room temperature for long periods of time. Warm cream deflates quickly and can turn watery.