Before whipping cream, have bowl, beaters and especially cream ice cold. In hot weather pour cream into bowl and place in freezer for 10 to 15 minutes before whipping; or whip cream by hand in a bowl set over another filled with ice water.
Combine all ingredients and whip by hand or by machine until thick and smooth, about 2 minutes. Store whipped cream in refrigerator until ready to use. Whipped cream can be flavored with a tablespoon of liqueur or a dash of cinnamon or other spice.
