This is perfect for all the whipped toppings going on pies and desserts this holiday season. Oh, and for all the baking too.
Egg whites should always be at room temperature before whipping. Be certain there is no yolk in the whites and that the bowl and beaters are perfectly clean.
Cream, on the other hand, should be well-chilled. For the largest volume, chill the bowl and beaters before whipping.
Let us know how all this worked out for you!