Whipped Cream

Directions

1. 1
   In a deep mixing bowl, beat the cream until soft peaks form.
2. 2
   Sprinkle the sugar over the cream; beat until soft peaks return.
3. 3
   Do not overbeat.
4. 4
   Make sure the cream is very cold; if you have time, chill the whisk (or beaters) and bowl in the freezer for about fifteen minutes.
5. 5
   This will help the cream whip quickly and increase its volume.
6. 6
   If you plan to use any flavoring, such as extracts, liqueurs, or spices, add them with the sugar in step two.
7. 7
   A large hand-held whisk is very easy to use.
8. 8
   If you are using an electric mixer, beat on medium speed, being careful not to overbeat (the cream will turn buttery).
9. 9
   To use an immersion blender, whip the cream in a large liquid measuring cup (or other deep, narrow container) instead of a bowl; to avoid spattering, keep the blade submerged.
10. 10
    Whipped cream can be refrigerated, covered, for up to two hours before serving.