11.   Beat cream with half the remaining sugar and the vanilla, just until it holds soft peaks.

12.   Beat the cream with an electric mixer on high speed in a large mixing bowl for about two minutes.

13.   But perhaps the biggest gripe has been that the Bruins have been unable to beat the cream of the NHL.

14.   By hand or with an electric mixer, beat the cream in a bowl until it holds soft peaks.

15.   Gradually beat cream into yolk mixture.

16.   Just before serving, beat heavy cream until stiff peaks form and cover top of pie with it, if desired.

17.   Start beating the cream at slow speed, and increase the speed gradually, adding the sugar after the cream has thickened slightly.

18.   The cream should be beaten just until it thickens and mounds softly.

19.   Using a mixer or whisk, beat heavy cream until slightly thickened.

20.   Use a cold bowl and cold beaters to beat the cream until it almost holds a shape.