Tip: Using refrigerated cream helps produce stiff peaks, but it's important to chill yourmixing bowl and beaters. When cream is whipped at a lower temperature, fatglobules stick together to support the foam created by whipping in a largeamount of tiny air bubbles. Therefore, beating cream at a cooler temperaturewill produce the largest amount of volume. If you're using a stand mixer orhand mixer, keep an eye on your speed. It's tempting to go fast, but keepingthe speed between medium and medium-high helps make sure you don't overshootthat perfect soft billowy stage and start going grainy.