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

12.   Beat egg whites with salt until they hold peaks but are not dry.

13.   Beat until whites are stiff enough to hold a peak when beater is raised.

14.   Add sugar and continue to whip until cream holds soft peaks.

15.   Add the sugar and continue beating until the whites hold peaks but are still creamy-textured, not dry.

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

17.   Continue beating until mixture holds stiff peaks.

18.   In a bowl beat egg whites until they hold soft peaks, then beat in remaining sugar, a little at a time, beating until stiff peaks form.

19.   In a large bowl with clean beaters, beat egg whites until they hold soft peaks.

20.   In medium bowl, with mixer on high speed, whip egg whites until they hold soft peaks.