Combine the ingredients in a large mixing bowl (with an electric mixer) or the bowl of a stand mixer with whisk attachment.
Start your beater on the lowest setting so that cream doesn’t splatter everywhere. Gradually increase to medium speed, keeping an eye on the consistency. As it gets very thick, turn it down to low and check regularly, until soft peaks form.
Depending on how you’re using (for instance if piping or using in cakes) whip a little longer until you firm peaks form – just. Make sure not to overbeat or it will become grainy.
Use immediately or store in the refrigerator until required.
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Notes
Keep it cold: The cream must be cold before you start or it won’t whip so well and possibly not at all.
Full fat: Cream must be full fat to whip.
Don’t overwhip: If you whip it at too high a speed or for too long, the cream may turn grainy so as it’s getting thicker and you can see ribbons of cream holding their shape, turn off the beater to check regularly.
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