How to adjust the consistency of whipped cream?

The following methods can be used to adjust the consistency of whipped cream::

Use of cold milk: Using cold milk while making whipped cream ensures a thicker consistency.
Whisking time: It is necessary to beat the whipped cream at low speed and when it reaches consistency, increase the speed and do not exceed 3-4 minutes. If peaks form when the mixer is lifted, the consistency is correct.
Material proportions: Using 500 grams of milk or water for 1000 grams of whipped cream will make the consistency easier to shape.
Keep it in the refrigerator: The prepared whipped cream can be allowed to solidify by resting it in the refrigerator for 1-2 hours.

Additionally, the yolk should not be mixed into the egg white and should not come into contact with water while whisking.

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