Pouring cream is cream that has a fat content of about 35 per cent and is commonly used to make whipping cream. Whipping cream is often used in pies, some cakes and as a topping on desserts. Turning pouring cream into whipping cream is a simple process that can be performed with a wire whisk or mixing machine.
Purchase a half pint of pouring cream from your local grocer. Pouring cream is often marketed as heavy whipping cream and is sold in half pint, pint and litre containers. It is usually stocked with the milk. Pouring cream comes is a liquid resembling thick and creamy whole milk.
Pour the cream into a small- to medium-sized metal bowl. Beat the cream until stiff peaks form. Use a wire whisk, hand-held mixing machine or stand-alone mixing machine such as a Kitchen Aid, Mixmaster or Sunbeam mixer to beat the cream. The latter method is preferable as it is easier on the cook. With an electric mixer, use the wire whisk attachment to beat the cream.
While mixing, slowly add 3 to 4 tbsp of granulated sugar as peaks begin to form. Continue to beat the cream with a whisk until the consistency changes from liquid to a light and fluffy whipped mixture. You will know the cream is ready when the whisk leaves a stiff peak behind after dipping into and removing from the cream. Cover the bowl and place in the refrigerator until you are ready to serve or use it.