At what temperature does heavy cream whip best?

Heavy cream whips best when it is cold. The fat molecules in heavy cream are more solid at lower temperatures, allowing them to trap air and create the desired volume and stability when whipped. Whipping cold heavy cream leads to a light, airy texture, which is essential for achieving peaks and incorporating it into various desserts.

When heavy cream is at room temperature, the fat may become too soft, making it more challenging to incorporate air and resulting in a less stable whipped cream. Similarly, if it's frozen, it will be too solid to whip effectively, and warming the cream can also cause it to lose the necessary structure for proper aeration. Cold temperatures maintain the integrity of the fats, which is why chilling the cream prior to whipping is commonly recommended in culinary practices.