Whipped Cream Tips

1. Make sure your cream is thick. (See how to get thick cream below.)
2. Make sure your cream is very cold. (Put the cream in the freezer for a few minutes.)
3. Place your bowl and beaters in the freezer for 10-15 minutes prior to whipping.
4. Use a deep and narrow bowl to increase the beating action.

How to get thick cream

1. Skim the cream off the raw milk once you can see a definite cream line (a baster works well for small mouth milk bottles).
2. Place the cream into a small jar and let it sit in the fridge undisturbed for at least 4 days, preferably 7 - 10 days. (older cream = stiffer whipped cream)
3. Skim the thick cream off the small jar with a ladle being careful not to get any of the skim milk at the bottom.