Important: Chill the clean metal bowl of your stand mixer and the whisk attachment in the freezer for 10 minutes. Your cream will whip faster is everything is well chilled.
In a chilled bowl, whip the cream until it just starts to thicken, approximately 2 to 3 minutes.
Add the powdered sugar and finish whipping until firm soft peaks form when the beaters are raised (the cream will be just thick enough to hold its shape in soft billows).
CAUTION: Do not over beat - you will end up with butter! If you over-whip the cream, it will lose that smooth texture and become stiff and coarse. You will see it separate and begin to curdle.
If you plan to use any flavorings, such as extracts, liqueurs, or spices, add them with the sugar.
Store any unused portion in an airtight container for up to 24 hours. When ready to use, re-whisk for 10 to 15 seconds.
Makes 2 cups of whipped cream.
* Make sure your cream is well chilled. This will help the cream whip quickly and will increase its volume.
Basic Whipped Cream Recipe: https://whatscookingamerica.net/Sauces_Condiments/Ultimate-WhippedCream-Recipe.htm