How long should it take to whisk wipping cream by hand?

so far been whisking for about 25 minutes!!! the cream isnt whipping :S its 600 ml of whipping cream.. any help??How long should it take to whisk wipping cream by hand?
I don't think it is going to whip. It should take about 5 minutes. Everything has to be very cold-we put it in the freezer; even the room should be cool. Put bowl and wisk in freezer and get new cream start again. We use glass or metal bowls not plastic %26amp; very clean no oil in bowls.


Good luck.





======





Preparing Whipped Cream in Hot or Cold Weather





Whether it is during hot or cold weather the same basic method is used for whipping cream. The important thing to keep in mind is that the working environment should be as cool as possible and the ingredients and the utensils used should be well chilled.





Keeping It Cool!





* The cream should be kept in the coldest part of the refrigerator until just before using.


* The beaters and mixing bowl, or the wire whisk should be placed in the freezer for at least 15 minutes before whipping the cream.


* Place the mixing bowl in a larger bowl of ice water to keep the bowl chilled while whipping the cream.


* HOT WEATHER: Whip in an air-conditioned room. If you do not have air conditioning, whip in the coolest part of your house and be sure to have the mixing bowl sitting in a bowl of ice water.


* COLD WEATHER: Slightly open a window in the work area, preferably one where the cool air can blow in directly at the bowl containing the cream.





Whipping the Cream





To make 2 cups of whipped cream: Use 1 cup of heavy cream





* Remove the mixing bowl and beaters from the freezer after sufficiently chilled. Be sure to use a bowl big enough to hold the cream once it is whipped. Cream will double in volume. It is also best to use a bowl that is narrow with deep sides. Place the mixing bowl in a larger bowl of ice water.











* Add 1 cup of heavy cream in the chilled mixing bowl and beat with a hand mixer for 20 to 30 seconds on low until bubbles begin to form.











* A hand balloon whisk or a stand mixer can also be used to beat the cream. A whisk will take a little longer to get the same results as a hand mixer. If using a stand mixer, be careful because the cream can become overwhipped quickly because the stand mixer generally is more powerful.





* Increase mixer speed to medium and beat until the cream begins to thicken and the beaters show a slight trail in the cream.














* Increase mixer speed to high and beat until the cream begins to thicken and puff up. Just before it gets to the soft peak stage slowly add 2 tablespoons of sugar and any flavoring desired off to the side of the bowl, continue beating. Be sure to move beaters along the sides and bottom of the bowl while whipping the cream.











* Continue to beat the cream until it forms a soft or stiff peak. This will depend on how you are going to use the whipped cream. If you are going to fold it into another mixture, only beat the cream to a soft peak. If you are using as a topping, garnish or decoration, beat to a stiff peak.





* For a soft peak, beat until a soft curved peak forms when pulling the beaters straight up out of the mixture. At this point the whipped cream is still soft enough to fold into the other ingredients easily.











* For a stiffer peak, continue to beat at high speed for 20 to 30 seconds. To check for stiff peaks, pull the beaters straight up out of the whipped cream. The peak should hold its shape and stick tightly to the beaters.








Note: DO NOT overwhip the cream. Once it forms stiff peaks, stop beating. If the cream is overwhipped it will start to separate and curdle.





* Try to salvage overwhipped cream by adding 1 to 2 tablespoons more of cream and gently whisking them in. Do Not Use mixer to beat in or the same problem will occur.How long should it take to whisk wipping cream by hand?
Not nearly that long! Do you have whipping cream (about 35 percent butterfat)? Coffee cream won't whip.





Try putting your bowl in the freezer until the cream is nearly freezing (a tiny tiny bit of iciness at very edge).





I assume you are using a whisk? It's really tough to do with just a fork. The whole point is to incorporate air into the cream, so you need to lift the whisk partly out of the cream and do this rapidly.
It doesn't take long, but if your doing it by hand, the bowl needs to be metal and COLD, as does the cream. Try putting a metal bowl in the freezer for a few minutes, or filling it with ice. Just make sure that it's completely dry before you try.
You need a beater to whip it. It should be getting pretty warm after that long. Do you have any dram whip if you do add a package of that to it
About 5 minutes. If the bowl is dirty it won't whip. Are you using a whisker, with a fork it would take ages.
Not that long! It's a hot day - maybe the cream has gone off?
it depends how thick your cream is... the more thicker the more stirring