I wanted light texture whipped cream which has stability for a strawberry short cake (because now here is spring now)so I tried “Real Old-Fashioned Whipped Cream”. It turned out lumpy. What did I do wrong…....?
Also what is the best way to create light texture whipped cream? I didn’t like the whipped cream with gelatin. I tried using mixture of double cream and normal thickened cream (35% fat). It turned out heavy texture.