Whipping Cream

Use cream with at least 35 percent fat, straight from the fridge, and chill the bowl and whisk too. Whisk on medium speed. Soft peaks, which flop over when you lift the whisk, are right for topping desserts and folding into mousse. Stiff peaks stand straight up and hold for piping. Go further and the cream turns grainy and starts to become butter. If you overshoot a little, gently stir in a splash of unwhipped cream to smooth it. Add powdered sugar and vanilla near the end.