Pour the cold cream into your chilled bowl. If you want lightly sweetened whipped cream, add one or two tablespoons of sugar for every cup of cream.v
Begin whisking on low speed if you’re using a hand mixer or stand mixer. If you’re using a regular whisk, take your time and start with small circles.
Once the cream begins to thicken, you can increase the speed. You’ll notice lines forming in the cream — that’s how you know you’re close.
The goal is to reach soft or medium peaks, depending on how you plan to use it. When you lift the whisk, the cream should hold its shape but still look smooth.
If you want a firmer texture for frosting cupcakes or piping onto desserts, go a little longer until it holds stiff peaks — but don’t overdo it.
If you accidentally over-whip it, don’t worry. Add a tablespoon or two of fresh cream and gently fold it in by hand. It usually softens the texture again.
