I used a standard KitchenAid stand mixer, with the cream/bowl/whisk all thoroughly chilled. After 2.5 minutes on medium (setting 5) the cream had only slightly thickened, and it would have taken forever to get it to stiff peaks. Increasing the speed to setting 8 got it to stiff peaks in another 90 seconds (maybe a bit less). I suspect that starting at setting 8 would have gotten the proper result in the time called for in the recipe, but that's definitely not 'medium'.

This was the best sauce for my homemade pizza

Hi, this is an excellent white sauce recipe for homemade pizza!! It is my go-to sauce for a fungi pizza that I make with whatever wild mushrooms are in season here in the PNW. If I’m using mushrooms, I substitute the rosemary for 5-6 sprigs of fresh thyme. The first time I made the cream sauce I used a supermarket fontina and it was a little bland and did not stand out at all in the sauce. I have since learned that there 3 different types of fontina (Italian, Dutch and American). The Italian fontina is called Val D’Ostra and has the authentic funk that is missing from the others. If you want your sauce to have that funky edge but yet very smooth and creamy, it is worth searching for and using here! The Dutch and American types are very mild and tasteless in my opinion.