Which term describes the process of whipping cream until it increases in volume?

The process of whipping cream involves using a whisk or an electric mixer to incorporate air into the cream, which causes it to increase in volume and achieve a light, fluffy texture. When whipped, the fat molecules in the cream gather together around air bubbles, stabilizing them and resulting in a whipped cream that can hold its shape. This technique is essential in many recipes, such as desserts and toppings, where a light and airy texture is desired.

While other techniques like beating and stirring do involve mixing, they do not specifically refer to the incorporation of air into the cream to achieve the same level of volume increase. Beating generally refers to vigorous mixing, which can also introduce air but is not specified solely for cream, and stirring is a gentler technique that does not effectively aerate the mixture. Folding refers to a method of gently combining ingredients, often used to preserve air in mixtures already aerated. Thus, "whipping" is the most accurate term for the process of increasing the volume of cream through the incorporation of air.