I like to whip cream using a whisk instead of my Kitchen Aid mixer.
There's something tactile about watching the cream change as I whisk it around. And to my mind it makes less to wash up after. Though that's probably not really true. But it's stuck in my head, so there you go.
I was interested when the July/August Cook's Illustrated has a piece on The Best Way to Use a Whisk.
It turns out that "side-to-side" works best. Much better, in fact, than the standard beating action we've all been taught. There's a lot of scientific talk about "shear force" and suchlike, and you can pick up a copy to get all the scoop. I made a Pavlova last weekend and whipping up that cream with a back and forth action was definitely easy.
I also must put in a word here for Trader Joe's heavy cream. They've got really great dairy products, including a cottage cheese that is better than any of the regular stores. And their whipping cream is a nice thick and delicious product.
More about that Pavlova to come ...