- 250 g flour
- 1 pinch of salt
- 50 g sugar
- 2 medium sized eggs
- 125 g Oldenburger Butter, unsalted
01. How firm and stable whipped cream turns out, depends on the cream’s fat content. You will obtain best results with a cream with a fat contents of at least 30%. The higher the fat content the more stable the cream. Cream should always be refrigerated between 4 and 10 °C before whipping. If you wish the whipped cream to stay firm even longer, a cream stiffener can be added during whipping.
02. Cream supports a lighter and less buttery filling in cakes and is greatly appreciated by many chefs. At the same time, it is a wholesome natural product.