Tips for Whipping Cream
Before whipping cream, refrigerate the bowl and beaters for about 30 minutes. Pour the cream into a deep, chilled bowl; whip on high (with sugar if instructed) until soft peaks form, if using as a garnish, or until stiff peaks form, if frosting a cake.
If sweetened whipped cream is desired, add 2 tablespoons confections' sugar to each cup of cream before whipping.