Whipping Cream

The best way to whip is to start with a dry cool bowl (you can pop a bowl in the fridge in advance to keep it cool until you need it). Once the cream is whipped, cling film (plastic wrap) the bowl and put it straight back in the fridge. Use within 1 hour or the cream will begin to fall back. Always make sure your cream is well chilled before using to reduce the chances of it splitting a mixture or mousse. Take care not to overwhip the cream or you risk it turning to butter. For small quantities I like to whisk the cream by hand as it gives more control over its stage. The ribbon stage consistency is ideal for folding into a base for mousses and creams.