Step by Step
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01
Before whipping, chill the bowl and whisk attachment in the freezer for about 15 minutes, or in the refrigerator for at least 60 minutes. The cream should be cooled to a temperature of +4°C to +10°C before whipping. Whip the cream in a cool environment for best results.
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02
Fill the mixing bowl no more than halfway with chilled cream.
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03
Start mixing at low to medium speed to prevent splashing.
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04
When the whipping cream becomes slightly yet noticeably thicker, increase the speed to high.
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05
Increase the speed to high to obtain the desired peaks more quickly.
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06
When the cream has reached the desired consistency, detach the whisk and continue stirring by hand to homogenise it.
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07
Soft peaks (left) can be achieved with Oldenburger Whipping Cream 30% fat, or Oldenburger Whipping Cream 35% fat when whipping time is reduced. Cream with 35% fat is required for stiffer peaks.
![](https://www.oldenburger-professional.com/media/de/90/1f/1674567993/Sahne_richtig_aufschlagen_7.jpg)
08
The cream is now ready for use. Use a dough scraper or spatula to fill a piping bag with it. Make sure to keep whipped cream chilled at all times.
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