No need to shy away from whipping up your own fresh cream! Use these tips (also found on the containers) to create a topping for your favorite recipe:
The cream, bowl and beaters should be cold to get the best results.
A non-plastic, metal bowl works should be used.
Whip about 2 minutes at high speed.
If you whip the cream too long, the foam will collapse; when the cream begins to look dry you are beginning to over whip the product.
Sugar inhibits the whipping process. Whip the cream alone until it forms soft peaks and then gradually add the sugar as you continue to whip until combined.
Confectioners sugar may be used in place of granular sugar.