Hi,
I live in a very hot and humid country. We get either European cream or Australian. European cream is white with 35% fat and unthickened/ unstabilised. Australian cream is 36-40 %fat and thickened/stabilised with a yellowish tinge. For some reason despite using an ice bath for the cream bowl while whipping the European cream its has 50% chance of getting properly whipped. Australian cream gets whipped fine but isn’t white so isn’t visually appealing. My question is can I combine both creams for whipping for best results? Thank you

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