Generally speaking, the whipped cream is put into a container and heated in a microwave oven to make the cream completely cooked. You can eat it safely when it is cooked. Light cream can be used to decorate flowers, and the fat content is generally around 35%. When it is sent into a solid state, it is the cream decorated on the cake.
Extended data:
Too high or too low room temperature will affect the quality and stability of whipped cream. Use medium or high speed (160-260 rpm) until the gloss disappears and soft peaks appear. The volume of undistributed cream put into the mixing tank should not be lower than 10% of the tank volume, nor higher than 25% of the tank internal volume, otherwise the product quality will be affected.
Too high or too low room temperature will affect the quality and stability of whipped cream. Cream can be used. Cream should be stored in a covered refrigerator. The use of whipped cream is very extensive, not limited to the decoration of cream cakes. Cream can be used in the interlayer, surface layer and decoration of cakes. You can also make frozen cream cups and fruit salads with cream.