Scale and fill the mixer with desired volume of whipping cream. For optimal results, cool down cream between 2-7 degrees
Start whipping from medium speed and keep a close eye on the cream’s texture.
For ideal texture and stability for masking and decorating applications, whip the cream to a soft peak state.
Scoop the desired amount onto your cake or fill-up the piping bag to begin masking or decoration. Work quickly to ensure the cream maintains its best texture and taste.
- Whipping cream requires your full attention.
- Always start with a cooled cream at a temperature of between +2 °C and +7 °C.
- Make sure that the components of the planetary mixer are clean and properly cooled.
- Whisk the cream at medium speed for the best results.
- To achieve the desired consistency, finish off by whipping the cream at a high speed.
- Do not fill more than half of the bowl with whipping cream.
- Stir the whipped cream after whipping to distribute the cream that is less firm at the bottom of the bowl more evenly
- Whisk whipping cream in a cool environment, otherwise you will whip warm ambient air into the cream
- The type of whisk you use has an impact on the time you need to whip the cream. The more wires a whisk has, the more air is incorporated into the cream, which can affect the stand. Make sure that the whisk is complete.
