In a medium bowl, combine cream and cereal. Refrigerate for 2 hours or up to overnight. Strain through a fine-mesh sieve, discarding solids; add cream to measure 2 cups (480 grams), if necessary.

In the bowl of a stand mixer fitted with the whisk attachment, beat cereal cream at medium-high speed until frothy. With mixer on medium speed, add sugar, 1 tablespoon (12 grams) at a time, beating until stiff peaks form. Use immediately.