• Unpasteurized, non-homogenized cream whips much easier then pasteurized or pasteurized & homogenized cream.
• Cream must be below 50 degrees to whip, at 50 or above it churns into butter rather than whips.
• The whipping action must be just that – moving a whisk back and forth churns the cream, rather than whipping it and increasing its volume.
• If someone on horseback, is carrying a half full container of cream and riding fast then it partially whips the cream.