Make sure you use full fat good quality whipping cream. The cream must be chilled but there should be no ice crystals in it. It should be completely in liquid form and super chilled. In the summer season before whipping the cream you can keep the bowl and electric beater rod or whisk in the freezer for 10-15 minutes then start whipping the cream for the best result.

Take a deep big bowl add the cream in it and start beating it on low speed until the cream start to thicken. If the weather at your place it hot then take chilled water or icecubes in a separate bowl and place the cream bowl on it then it will whisk easily and quickly. After 7-8 minutes when the cream start to thicken up whisk it on medium speed then add the powdered sugar and start whisking on medium heat. If it's taking more time to thicken up then keep it in the freezer for 10 minutes.

Keep the beater rod also in the freezer but not the machine. Now whisk it on full speed until it forms a stiff peak. All total it takes 18-20 minutes but it may vary depending on the weather condition of your place. Once the stiff peaks are formed immediately off the beater and use the whipping cream wherever you want. You can even store it in the refrigerator for 3-4 days in an airtight container.

Following the tips make your own whipping cream and enjoy with your loved ones.
Happy Cooking