Whipped cream is a versatile ingredient commonly used in various baking recipes, such as cupcakes, buttercream laminated cakes, cream fillings, and mousses.

There are two types of cream used for whipping: animal light cream and vegetable cream, also known as photostream, sweet cream, or margarine.

While vegetable cream is made by hydrogenating vegetable oil, which contains a high amount of trans fatty acids that are harmful to human health and have a less delicious taste compared to animal cream, home baking enthusiasts typically prefer using animal light cream for their recipes.

When it comes to whipping cream, the speed at which you whip is crucial. If not properly controlled, it can lead to over-whipping, oil and milk separation, and lumpy texture.

Many people assume that the faster the whipping speed, the better the results. However, this is not the case. It is important to avoid excessive speed when whipping cream and instead opt for a moderate speed setting.

The duration of the whipping process is also significant. Generally, when using a whisk set at medium speed, the cream should be whipped for approximately 2 minutes. During this time, it is essential to monitor the cream's consistency.

When the cream appears to hold its texture and lifting the whisk creates a small sharp angle, it indicates that the cream has been whipped sufficiently. It is crucial not to over-whip the cream at this point, as it can result in a lumpy texture.

Whipping light cream brings about a sudden transformation. Initially, it may appear liquid-like for the first minute or two, but at a certain point, it thickens rapidly, with changes occurring every few seconds or tens of seconds when using an electric whisk.

To achieve the best results, it is recommended to use an electric whisk at low or medium speed initially and switch to low speed after about 6 minutes. This precaution helps avoid accidentally over-beating the cream. Alternatively, you can switch to a manual whisk after 6 minutes, as it provides better control over the whipping process.

Now, let's go through the step-by-step process of making cupcakes using the mentioned ingredients:

Ingredients:

Low-gluten flour

Corn oil

Milk

Eggs

Granulated sugar

Instructions:

Begin by separating the egg whites from the yolks. Whip the egg whites while adjusting the whisk speed accordingly. Gradually add the sugar in three steps, considering the desired foam thickness. Once whipped, set aside and preheat the oven to 160 degrees Celsius.

In the meantime, combine the egg yolks and sugar, mixing until thickened. Add the raw milk and corn oil, and mix thoroughly. Next, sift the flour into the mixture using a spatula. Be cautious not to draw circles at this stage, as it can deflate the batter and result in less fluffy cakes.

1. Take the preheated meringue and add approximately one-third of it to the egg yolk batter. Mix gently using the same technique, ensuring an even distribution. 2. Gradually pour the mixture back into the remaining meringue and continue mixing until the meringue is no longer visible.

3. Once well-mixed, pour the batter into paper cups, filling them to about seven or eight points, leaving room for the cake to rise without overflowing. Lightly shaking the paper cups helps remove air bubbles from the batter, resulting in fluffier cakes.

Now it's time to bake! Place the cupcakes in the oven and follow the appropriate baking time and temperature for your recipe. If you prefer a creamier or richer taste, you can add whipped cream, fruits, or nuts as toppings after the cupcakes have cooled down.