Whip 1 cup of cream until it forms soft peaks.

Egg whites should be just firm enough to form soft peaks.

Increase speed to high, and beat until soft peaks form.

With a balloon whisk, beat them to a soft peak.

Beat the egg whites until soft peaks start to form.

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

Beat the egg whites until they form soft peaks, about 2 minutes.

When soft peaks form, beat in the remaining 2 tablespoons sugar.

Beat the egg whites until they stand in soft peaks.

When ready to serve, beat cream until soft peaks form.