What technique is typically used to create whipped cream for desserts?

Beating is the correct technique for creating whipped cream for desserts because it incorporates air into the heavy cream, which increases volume and creates a light, airy texture. This process involves using a whisk or an electric mixer to aggressively agitate the cream, causing the fat molecules to clump together and trap air, resulting in the desired fluffy consistency.

The importance of temperature is also crucial; starting with cold cream helps achieve the best results. Beating is specifically aimed at achieving a peak stage, whether soft peaks for a lighter texture or stiff peaks for a more stable whipped cream that holds its shape.

Other techniques are used in pastry but do not achieve the specific outcome of whipped cream. For instance, folding is typically used to combine lighter ingredients gently with heavier ones without deflating the mixture, blending refers to mixing ingredients until smoothly combined, and creaming is a method usually applied to sugar and fat, such as butter, to incorporate air but is not applicable for whipping cream. Each of these techniques serves different purposes and does not produce the same results as beating when creating whipped cream.