Stabilized Whipped Cream

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When whipped cream does not need to be made ahead or held at room temperature, it does not require stabilizers. All cream whips best if it is as cold as possible, so it helps to refrigerate the mixing bowl or mixer bowl and the mixer’s beaters along with the cream. If you are whipping 1½ cups/355 ml or less of cream, a handheld mixer works better than a stand mixer.