Once the cream has begun to thicken, increase speed to high and beat to desired consistency. Test the consistency as often as necessary by stopping the mixer and pulling the beater straight up out of the whipped cream. For a soft whip, the cream will form a peak but the tip will soon fall over gently. For more firm whipped cream, whip just a bit longer then test. The cream will form a well-defined peak and easily retain its form after the beater has been removed. For most desserts, whipped cream beaten to medium or stiff peaks
will be perfect.