When using whipping cream powder, you need to add liquid, which can be water, milk, cream, or fruit pulp. Depending on the degree of hydration, you'll achieve a more rigid or more fluid cream.

The basic preparation ratios are 1 part powder to 2 parts liquid. For example, 100 g of whipping cream powder and 200 ml of liquid milk. If you're using it in a warm climate, you can reduce the amount of liquid by up to 50%.