You can use the Magimix food processor to make whipped cream (slightly heavier than Chantilly cream).
Make sure you use properly chilled full-fat whipping or double cream, not reduced-fat cream.
Chill the bowl, egg whisk and cream in the fridge for 1 hour.
Pour the full-fat cream into the bowl fitted with the whisk.
Switch your Magimix food processor on, remembering to remove the pusher first.
Whisk continuously for 5 to 10 minutes, depending on the quantity and keep a close watch on the cream so that it does not turn to butter.
When the cream starts to thicken, add the vanilla-flavoured sugar.
Ingredients (serves 4): 300 ml whipping cream +1 level tablespoon vanilla-flavoured sugar.
Adding cream stiffener will ensure that the whipped cream holds its shape for several hours.
For fluffier egg whites, make sure your eggs are at room temperature.