Add heavy cream into a large bowl and beat with a hand held electric
beater until stiff peaks form (do not over whip).
Beat with a mixer at high speed using clean, dry
beaters until stiff peaks form (about 2 minutes).
Not exact matches
Gradually add in the sugar, a little at a time, and beat on high
until stiff peaks form when the
beater is raised.
Whip with clean, dry
beaters at high speed just
until stiff peaks form — that is,
until the
peak created when you lift the
beater out of the bowl stands upright.
In an electric mixer fitted with a whisk, or with a hand - held
beater, whip the heavy cream with the sugar and brandy
until stiff peaks form.
In a medium bowl, beat heavy cream for 4 to 6 minutes
until stiff peaks form using the high speed of an electric
beater.
Using clean
beaters, beat egg whites with cream of tartar
until stiff peaks start to form.
Using an electric mixer, beat on medium - high speed
until cool, tripled in volume, and
stiff peaks form (the tips of the
peaks won't fall over when
beaters are lifted from bowl and turned upright), about 6 minutes.
In a separate bowl, beat egg whites with cream of tartar, with clean set of
beaters,
until stiff peaks form.
Place cream in a bowl, and beat with cold
beaters on high speed
until stiff peaks form; refrigerate.