How to whip cream

Golden rule: whisk slowly, otherwise you will make butter!

Using a hand or electric whisk, begin whisking the cream in a large bowl.

Once it starts to thicken, SLOW DOWN. Stop whisking and use a large spoon to gently fold and the cream will continue to firm up. (This is very important, as soft peaks can become too hard in a second.)

Over-whipped your cream? Good news! You can rescue it by adding more cream. But stir carefully, because you can’t rescue cream that has turned into butter.