Whipping the wrong cream
I found this lovely recipe on the internet. The frosting of which requires whipping heavy cream. Now the recipe doesn’t say how much fat percentage does heavy cream should have so and if you buy the heavy cream in India, that’s on the market it just doesn’t whip at all and you might feel that you are doing a wrong job, but because I have some baker friends I know that you need 35% heavy cream for it to whip well, and when I use that the difference in results for night and day. Taking that analogy to real life, sometimes it’s not your effort it’s the ingredient. you might be whipping up the wrong cream.