Chill cream, bowl and beaters before you start.

To sweeten, add 1 teaspoon granulated or powdered sugar to every 1/2 cup of chilled cream before whipping.

Whip cream on high speed just until it's stiff and forms soft peaks when beaters are lifted. Beating too long or on low speed can cause cream to separate.

One cup (1/2 pint) heavy cream will yield about 2 cups whipped.

You can store whipped cream in the refrigerator for 1 to 2 hours. If a small pool of water forms at the bottom, whisk or beat until it's recombined.