You might have seen many videos on this and this might look very simple, but it is very important to beat your cream properly in order to get the perfect finishing on your cakes and pastries. A bit too much and a bit less could make a huge different. I have had many users asking me for this video so here it is. The first part shows how to beat fresh cream, the timing, the continuously checking, how to judge how much more to beat and the final consistency checking. In the second part we use chilled whipping cream and then show how this even though being similar has different parameters of checking in between stages so that you get the perfect cream for your frosting.

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