Instructions

1. Purchase heavy cream and place in your refrigerator to chill for at least 12 hours before you plan to whip it. Place your mixing bowl and beaters in the refrigerator -- or freezer -- to chill for at least an hour or so before whipping.

2. Remove the heavy cream, bowl and beaters from the refrigerator and pour the heavy cream into the bowl.

3. Connect the cold beaters to your hand mixer and mix the heavy cream on medium-high speed until soft, billowy peaks start to form. You can also use a chilled wire whisk to whip the cream by hand, although it will take quite a bit longer to get the cream to a hardened-up state.

4. Add a stabilizer into soft peaks of whipped cream as it will help stiffen the whipped cream even more. Stabilizers add structure to the milk fats in the whipped cream. Stir in 1 teaspoon of cornstarch or powdered sugar, both common stabilizers, for every cup of heavy cream you whip. You can also use a gelatin stabilizer, which results in a slightly smoother whipped cream texture.

5. Resume beating the whipped cream with your hand mixer until you have very thick and stiff whipped cream. The cream should hold to the bowl when you lift and turn the bowl upside down.