Version anglaise de la crème fouettée

How to make whipped cream :

Take a large bowl half filled with crushed ice. Place the stainless steel bowl filled with chilled cream into it so the cream remains cold while you whip it.

Stick the whisk in the bowl at an angle and draw it through the cream in quick, sharp motions. Alternate between circular motions and straight ones.

Keep whipping vigorously so the cream thickens and holds its shape.
The cream must be taken straight from the cold room or refrigerator which will help the fat globules to stick together and will produce whipped cream quicker.

Cream with a fat content of 30% minimum works best.