Pour the whipping cream into a bowl, preferably copper. Both the cream and the tools you use to whip it should be cold.
To prepare the whipped cream, you should use cream with a high fat content of at least 35%. You can whip the cream using either an electric mixer or by hand.
If you choose to whip the cream manually, be sure to continuous and brisk circular movements.
As the cream begins to thicken, place the whisk even deeper into the bowl to reach the liquid.
If you want a semi-whipped cream, stop once the cream has formed soft peaks. If you prefer a well-whipped cream, continue whisking until the cream remains firm even as you tilt the bowl.
There should be no liquid parts and the cream should form stiff peaks. If the cream is over-whipped, it will form clumps and turn slightly yellow.
Once you have reached the desired consistency, the whipped cream should be used immediately.