The speed that you whip cream is on the low speed at first such as 1 or 2 on the electric mixer to incorporate air and then you can gradually increase the speed to a medium high speed around 6 to 7 to develop the structure of the whipped cream.
When whipping cream you should avoid cranking the speed to high initially as this can create large and unstable bubbles, which will deflate.
When making whip cream, slow and steady whipping is the key to achieving a stable and billowy texture of the whipped cream.
The best tool to whip cream is a hand mixer or stand mixer with a wire whisk attachment.
If making large batches of whipped cream it's better to use a stand mixer as you don't have to constantly hold it and can do other tasks while the cream is getting whipped.
Using a wire whisk accessory for a stand mixer is great for making whipped cream because it specially is designed for quickly incorporating air into ingredients.
The wire whisk accessory for a stand mixer can transform heavy cream into whipped cream and help create a fluffy as well as airy texture.
You an also use a hand mixer if you don't have a stand mixer.
A stand mixer and hand mixer are the best methods for making large amounts of whipped cream and is also a great fallback method if your arms become fatigued as a stand mixer guarantees that the cream will whip quickly and help maintain it's temperature.
You can also whip cream using a cream whipper and dispenser.
Cream whippers are worth it, especially if you're gonna frequently use them or when a consistent and high quality whipped cream is desired.
The cream whippers are very convenient and help you save time when compared to traditional cream whipping methods and they can also create a unique texture that may be difficult to achieve in other ways.
Although the cream whippers and dispensers can have some drawbacks like the cost of the dispensers and chargers and the possibility of not using them frequent enough.