Put the bowl of your stand mixer and the whisk attachment in the freezer for 10 minutes.

Extra tip: You can use an electric hand mixer instead. In this case, place the electric beaters and a mixing bowl in the freezer.

Take the cold bowl from the freezer and dry it because it may have taken on a little humidity. Pour cold heavy cream into the bowl and start beating at low speed for 1 minute. At this stage, the cream begins to foam.

Add icing sugar (flavorings and whipped cream stabilizer if used) and continue whisking. Change the speed from slow to high, increasing gradually every 30 seconds. It usually takes about 3-5 minutes to firm the cream up (stiff peak stage).

Extra tip: Monitor the cream's right consistency closely to avoid over-whisking! It will lead to the formation of irrecoverable lumps - the butter. The first sign of overbeating is yellow reflections over the very white cream.

Once you see a small point called a "bird's beak," stop your mixer. The French cream is also ready when the whisk leaves a well-defined trace that does not close. Transfer the cream to a piping bag and garnish your dessert.