|It wouldn't be a proper trifle without a fluffy|
cloud of whipped cream on top
|Left to right: Cream whipped at 4°C and cream whipped at 10°C (the colours weren't so obviously different, there's a lighting issue)|
|Left to right: Cream whipped at 15°C and 20°C|
So what are my conclusions? Well, you don’t need to worry so much about chilling the cream beforehand – it comes down to what you want to do with your whipped cream or what equipment you’re using. If you’re using an electric hand whisk or food processor, you should chill your cream a little as it will be easier to avoid over-whipping it, turning it into butter, often a risk with electric whisks. If you’re whipping by hand – and many claim it gives a better texture – you might find it less tiring if you let the cream warm up a few degrees from the fridge. For what it's worth, I think cream whipped at this temperature would make a better, more robust filling for cakes such as this rather nice lemon coconut sponge.