A whipped cream with staying power, from The Food of Campanile by Mark Peel and Nancy Silverton.
"Perfectly whipped cream has a smooth sheen like white, shiny frosting and will hold its shape, but no sharp peaks. Cream must be very cold to whip properly, and it is important to chill the bowl and whisk as well. This is because whipped cream separates very easily and even a little heat enhances the problem.
Cream should be whipped no more than a few hours before use, because it absorbs flavor from all the pungent things that are in your refrigerator. If you must whip in advance, underwhip it slightly, cover it well, and refrigerate until needed. Just before serving, remove it from the refrigerator and whisk it briefly before serving to bring out the full body.
The addition of a little sour cream or creme fraiche to every cup of whipping cream will ensure that beautiful sheen, extra smoothness, and fuller flavor." - Nancy Silverton
Note: You may sweeten this to taste if you like, with a few tablespoons of confectioners' sugar, which will also help stabilize the cream (due to the cornstarch). —Genius Recipes
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