We prefer whole fat cream, because reduced fat milk creams tend to remain in semi-liquid state. We let our cream for several hours in the refrigerator. We put our cream in a bowl and beat with the mixer on high speed and when it becomes foamier we add some powdered sugar. If we don’t have we can use plain granulated sugar. Be careful not to beat too much our whipped cream because it will become like butter. To avoid that, we start beating with the mixer on high speed and when our whipped cream starts to thicken we lower the speed, so we can turn of the mixer while our whipped cream is still fluffy.