Whipped cream consists of air bubbles, fat-globule aggregation, and a water phase; thus, knowledge of the effects of foam and fat-globule aggregation is important in understanding the physical properties of the produced whipped cream. A 45 (wt %) fat-content dairy cream and a batch whipping machine were used in this study to explore the shape-retention ability. The mean diameter of bubbles was also measured in optical microscopy images to evaluate the effects of bubble size. In constant-beating-speed tests, increasing the beating speed decreased the whipping time and overrun, which increased the shape-retention ability. On the other hand, changing the beating speed during the whipping process maintained a high shape-retention ability while reducing the whipping time. A high initial overrun might induce a shape-retention ability at a constant beating speed, and small initial bubbles might maintain a high shape-retention ability.