Correct Usage of Soft Cream Maker™

It sounds like the issue you encountered with your cream collapsing after initially frothing is related to the mixing speed during the cooling phase and the setting time of Soft Cream Maker™.

Soft Cream Maker™ requires heat (around 60-70°C) to properly emulsify. After combining the heated oil and water phases and stirring for a few minutes, it's crucial to continue stirring the mixture while it cools down. However, high-speed mixing is not required and can incorporate too much air, leading to the frothing you observed and subsequent collapse as the air escapes.

The correct method is to stir continuously at a low speed during the cooling process. This helps the emulsion form properly without whipping excessive air into the mixture.

Furthermore, Soft Cream Maker™ takes time to fully set and develop its final texture. The description mentions it can take up to 48 hours to reach full concentration and stability. The cream will initially be more liquid after mixing and will gradually thicken over this period.

Summary of Correct Usage:

1. Heat the oil phase containing Soft Cream Maker™ to 60-70°C until dissolved.
2. Heat the water phase separately.
3. Combine the heated phases and stir continuously for 3-5 minutes.
4. Turn off the heat and continue stirring continuously at a low speed while the mixture cools.
5. Allow the finished cream to sit undisturbed for up to 48 hours to fully set and stabilize.

By avoiding high-speed mixing during cooling and allowing sufficient time for the cream to set, you should achieve the desired stable cream texture.