How to whip cream

1) Cream should be with the fat content of 30% and more, because fat  stabilizes the foam created during whipping.

2) Before you whip, cream and utensils for whipping should be properly chilled. You can place everything in fridge to cool down.

3) If You use stand mixer, whip on low speed or whisk by hand. Hand whipping takes longer, but the volume is also greater, because this method "introduces" more air into the cream.

4) Sugar and other supplements should be added gradually, carefully, little by little and when the cream has already been partially whipped. It’s better to use powdered sugar instead of regular sugar.

5) Be careful not to over whip, not to end with butter instead of cream. Cease to whip when the light peaks will form or when a trace of the blender  over the cream becomes stable.

6) Fold whipped cream into a dish carefully but confidently. Light textured substance into heavier.

7) Use whipped cream immediately. If not using immediately, store in refrigerator.
Good luck and bon appétit!