|heavy cream, cold|
In a mixing bowl, combine the cream and sugar and refrigerate for at least 15 minutes. (Chill the mixer’s beaters alongside the bowl.)
Whip the cream and sugar, starting on low speed, gradually raising the speed to medium-high, until stiff peaks form when the beater is raised.
Use a pastry bag fitted with a large open star pastry tube (⅜ to ½ inch) to pipe sideways shells or sta