如果要制作蓬松型的甜点，那就再多搅打一会儿，直至奶油有点发硬，能够形成一个软的尖角。
For desserts which require more body, continue beating a few seconds more until the cream is a little bit stiffer and forms soft peaks.
假若真是那样，我就又觉得人们未免有点“软的欺，硬的怕”了！
If so, I would think that people are perhaps inclined to bully the weak and fear the strong.
我不知道是什么银的内容是，但似乎有点软，比大多数。
I'm not sure what the silver content is but it seems a little softer than most.
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