Add 1 qt, more or less, of 19% cream to each 2 qt of this mixture when whipping. For whipping, the cream must be aged 48 hours. In whipping homogenized cream, the cream should be very cold, not above 35'F (a thermometer should be used for checking). The mixer bowl and wire whip should be chilled. Start the machine at second speed and operate the machine at this speed until the cream has expanded to double the original amount. Then finish at high speed until the desired stiffness is obtained. If the finished whipped cream is too heavy, add fresh milk or light cream until the desired consistency is obtained. Homogenized cream requires slightly longer whipping time than cream that has not been homogenized. For best results, put not more than 5 qt in a 20-qt bowl at one time. If larger quantities are desired, use the same proportions. Beat for 17 minutes at second speed and 1 minute at high speed. It is important to use clean utensils and to strain the mixture before pouring into the bowl
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