Using a stand mixer is one of the easiest ways to whip cream. The correct consistency of the cream depends on your intended application, for example you may require a loose 'dropping consistency' for filling a pavlova, or for serving as an accompaniment to a sponge cake, or frangipane tart. Alternatively, you may require a thicker consistency which can hold in 'soft peaks' for filling choux pastry, or for filling a sponge cake. For best results use whipping cream and remove it from the fridge a short time before you begin.