Whip the cream in a chilled bowl of a heavy-duty mixer on medium speed until it starts to thicken slightly. Add the brandy and confectioners' sugar and mix at medium-high speed until stiff peaks form. Be careful not to whip the cream until it starts to separate.
Use immediately or cover with plastic wrap and refrigerate until you need it (use a hand whisk to rewhip cream just before you use it).
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