For each 1/2 cup cream, start with 1-2 Tbsp sweetener, a small pinch of salt, and maybe 1/4 teaspoon vanilla extract.
Salt brings out the flavor of the cream, so don't leave it out.
Cream whips more slowly but into a more stable foam if everything is cold.
Whisk back and forth rather than in a circles.
It's more efficient, especially at the beginning.
Spoon your whipped cream on top of your desserts, or pipe it on with a piping tip.Grab the full tutorial by clicking below, and see the next slide for more basic baking tutorials.Thank you!