| Point | Do | Why |
|---|---|---|
| Cream & cold | 35%+ fat, chilled bowl and whisk | Cold fat holds the air |
| Whisk | Briskly, by hand or mixer on medium | Air plus firming fat = whipped |
| Sweeten | Sugar and vanilla as it thickens | Folds in without deflating |
| Stop | At soft or firm peaks, not beyond | Over-whipping makes butter |
How to Whip Cream
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Use cold heavy cream (35%+ fat), a chilled bowl and whisk, and beat until it thickens and holds soft peaks — then stop, because a few strokes too many turn it grainy and then to butter. Add a little sugar and vanilla near the end if you want it sweetened.