|2||cartons of very chilled cream (400g)|
- Mount the butterfly whisk on the rotary blade.
- Put the cream into the mixing bowl and set for 2 minutes on speed 3 (or until they acquire the desired consistency).
- Beat 400 g of cream with 2–4 tablespoons of icing sugar. Put in the fridge.
Suggestion: The cream should be very chilled - put it in the freezer for a little while before making the recipe. Make sure the mixing bowl is also cold. The times indicated may vary according to the cream's quality, temperature and percentage of fat. The higher the fat content (35%), the easier it will be to achieve consistency.