One hour before working the cream, chill in the refrigerator in the bowl in which it will be whipped. The secret of a successful whipped cream is in the temperature. In summer, place the bowl in cracked ice. Work with a beater, starting with the lowest speed. When the cream starts stiffening, add the sugar spoon by spoon. Finish with the sauce whisk for a better control of the cream and to avoid turning it into butter.
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For 4 1/4 cups of whipped cream:
2 cups thick cream or 3 cups liquid unsweetened cream
