Pour the cream into a chilled bowl and start to whisk (if using an electric whisk or stand mixer, start on medium speed) until the cream starts to form frothy bubbles, then thicken slightly.

Continue to whisk until you can lift the whisk or beaters out and leave trails of cream on the surface that don’t sink immediately – this is a sign it's nearly ready. Keep whisking until the cream forms peaks that flop over (called soft peaks). At this stage, whisk in any flavourings, if using.

If you need a thicker, more stable whipped cream, continue to whisk (turn the speed down to low, if using an electric whisk or stand mixer) until the peaks of cream hold their shape upright and don't flop over (called stiff peaks). Stop at this point – any further, and the cream will start to become butter.