Step by Step
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.
Fill the mixing bowl no more than halfway with chilled cream.
Start mixing at low to medium speed to prevent splashing.
When the whipping cream becomes slightly yet noticeably thicker, increase the speed to high.
Increase the speed to high to obtain the desired peaks more quickly.
When the cream has reached the desired consistency, detach the whisk and continue stirring by hand to homogenise it.
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.
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.