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Whip the cream to soft peaks.
Continue beating until soft peaks form.
The custard should hold soft peaks.
Whisk the whites to form soft peaks.
4. Whip cream until soft peaks form.
Whisk the cream to soft peaks.
Whip the egg whites to soft peaks.
Whip to soft peaks, and then fold into the batter.
Whip the cream until it holds soft peaks.
In egg-white-beating terms, the phrase is "soft peaks".
Just before serving, whip cream to soft peaks.
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