Whipping cream

• To whip cream for frostings, fillings and decorations, you may use either whipping cream, all purpose cream or heavy cream.
• For best results, be sure to chill a metal bowl, beaters, or the whisk for at least 15 minutes. If, however, you don't have time to chill the bowl, you can immerse it in a larger bowl filled with ice water and proceed as usual.
• Remember to use a bowl that's deep enough, keeping in mind the cream will double in volume when it's whipped.
• Decrease the instances of splattering by gradually increasing the speed of the mixer from low to high.
• A small amount of cream (less than 1 cup) will whip better in a deep narrow bowl than one that's large and wide.
• You'll get more volume from whipped cream if you hold off adding sugar or flavorings like vanilla or liqueurs until the cream has been whipped to soft peaks.