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THIS VIDEO IS NOT SPONSORED BY ELMLEA This is one of our perfect recipes for Chocolate fresh cream. We have always used it for covering cakes and desserts. ⭐️Always have extra double cream at hand if you’re trying whipping for the first time. ⭐️ Don’t try this by hand whisking, I never have. You’ll never get there. ⭐️I always start on low speed and wait for it to thicken slightly then as the consistency changes move on to med and then high. ⭐️The last part is knowing when to stop in the end. Watch your cream. Use a spoon or spatula. Run it over your icing. If it’s smooth, slightly stiff and holds its shape you’re done! If you whip anymore the cream will split and you’ll have butter. ⭐️The more cream you whip the longer the time. One 284ml tub roughly took me 12 -13 mins. ⭐️During warmer days I chill the whisk attachment and the bowl to help with the whipping. Check
