Does anyone know the secret to whipping cream?

Most of the time when I try to whip it until stiff peaks form, it gets close, then turns thin again. Any help would be appreciated!Does anyone know the secret to whipping cream?
You're generating heat believe it or not when you whip, make sure your bowl stays cold along with what you're using to whip with. I whip cream with a bigger bowl under the whipping bowl filled with iceDoes anyone know the secret to whipping cream?
The simplest way to get whipped or thick cream is to get an empty plastic water bottle and place your pre-chilled liquid cream inside.Put the top back on and shake until you have the consistency you want
the cream must be very cold and use a GLASS bowl.


whip until SOFT peaks form....and THEN add the sugar and vanilla...the sugar in little bits...not all at once....continue to whip until stiff peaks form...
I agree with some of the posters above...you have to ensure that all of the utensils you are going to use are thoroughly chilled...if they are room temp then the cream will go soft again...I made a huge mess of making home made whipped cream before and my mom told me it was because the beaters weren't cold enough...she's home ec teacher ;-)
Cold keep everything cold especially the bowl you use. Put the bowl in the refridgerator for a while before you start to make the whipping cream.
Start with Whipping Cream. Add a small pinch of Cream of Tartar OR whip in a copper bowl. Do NOT add sugar until the whipped cream is almost finished. Most people have the opposite problem..they whip it too long and it turns to butter...In fact, that may be what you are doing...the butter separates from the whey and a watery substance appears. Whipped cream does NOT act like merangue...stiff peaks? I doubt that will happen. Good luck
you are suppose to use a copper bowl
First chill all ingredients and utensils thoroughly. Place the carton of cream in the coldest location in your refrigerator. Allow it to chill overnight. Place the beaters and a deep narrow bowl in the freezer for 30 minutes before whipping.





Pour the cream into the well chilled bowl and add any additional flavorings at this time. Almond extract, vanilla extract and Kirshwasser cherry flavored brandy are all excellent choices. Add judiciously, the flavorings can easily overtake the cream.





Mix at high speed with a hand mixer until soft peaks form. Take care not to over beat the cream. If the cream begins to separate it is curdling and turning into sweet butter.
Chill the metal beaters and the cream in your freezer for about 30 minutes prior to whipping the cream. It also helps to get the heavy whipping cream. When it starts to get stiff peaks, add confectioners sugar. This will make the cream thicken considerably. Make sure to add the sugar 1/2 cup at a time until the whipped cream is sweet to the taste (but not too sweet). Don't whip too long or this will turn into sweet butter.
I was taught to make sure the beaters and bowl are very cold, then I add a teaspoon of vanilla and some sugar very slowly. This all slows the process down. It takes longer, but makes very nice whipped cream. No I don't really measure the vanilla either, but if you add to much your cream turns brownish.
start whipping by hand then move to mixer till you can hold upside down in the spoon!!!!!!!!!
Never use a plastic bowl. Make sure beaters and bowl are free from any sorts of fats or oils from prior use. Bowl, beaters and cream must all be chilled and very cold.
I know that people in the factory shake milk......


and delicious!