This is enough to cover a 1 kg cake
Buy your whip cream let it set in the fridge for it to stabilise for atleast 3 hours before you open the pack.put your mixer attachments and your bowl in the fridge too
Open the pack and measure out the desired content into a bowl add the icing sugar
Next start whipping the cream on low speed with your mixer for 3 minutes first
Then whip it on high speed until it starts to thicken
If you want to add colour this is the time to scoop out a small amount of cream into another bowl and colour it and whip it until soft peaks forms
This term soft peaks form usually confuses people it means that if you dip your mixer attachments into the cream back and forth quickly the cream leaves soft mountain peak like structures
Also another test for if your whip cream is ready is to turn the bowl upside down.yes if its content dont fall out the cream is properly whip.but first start by titling it slightly first.
Dont over whip cream as it cuddles into butter and you cannot use it or has very rough finish if still usable
The desired result should look like this
