Hand whipping cream
Whipping by hand can be hard work. However, making sure that the cream, bowl and whisk are thoroughly chilled before you start will make life much easier (pushing two ice cubes inside the whisk is even more effective). This is because fats in the cream form “walls” when whisked, which trap air and create volume. If these melt it becomes very difficult to create the structural integrity required to hold the air within. Chilling encourages the fats to remain solid and allows the cream to whip much more quickly. Note: single cream does not whip because of the lower level of fats it contains.