5. Meanwhile use a shaker with ice and shake vigorously. Or my preferred method is to add cold whipping cream to a bowl and then sit that bowl inside a larger soup bowl and add ice to surround it. This chills the cream inside the bowl further. Use a hand mixer or whisk to beat the cream until it is frothy and thickened only enough to coat the back of a spoon without it slipping off. You don't want it to be fully whipped into whipped cream with peaks. That is too much. Just a light thick froth.