Whisk remaining 1/4 cup cream in a large bowl until it begins to thicken.

In a small pan, bring 3/4 cup cream to a simmer.

Add 1 cup cream to pan with bacon still in it and turn off heat under pan.

Standing back to avoid spattering, add 1 cup cream, then stir until blended.

Place both pans over medium-low heat and stir 1/2 cup cream into each saucepan.

In a small bowl, mix remaining 3/4 cup cream and confectioners' sugar until smooth.

When ready to serve, beat remaining 1 cup cream to form soft peaks.

When ready to serve, beat remaining 1 cup cream until stiff.

Add 3/4 cup cream and a pinch curry powder.

Add one cup cream and bring it to a boil.