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Use non-dairy whipping creams as they are most stable in Indian weather.
Store the whipping cream package frozen at all times.
Thaw the whipping cream in the refrigerator for 6 to 8 hours before use.
Ensure the temperature of the whipping cream is between 1°C to 5°C before whipping.
Start whipping on low speed to evenly form air bubbles.
Add the white chocolate ganache to the whipped cream once it has cooled to room temperature.
Store the whipped cream in an airtight container in the fridge for up to 2-3 weeks.
For longer storage, freeze the whipped cream in an airtight container and thaw at room temperature before use.