What is the result of not achieving the recommended whipped cream volume?

Not achieving the recommended whipped cream volume results in a soggy texture. When whipped cream is not adequately aerated, it lacks the necessary structure to hold its shape. The ideal volume allows for the incorporation of air, creating a stable foam that gives whipped cream its light and fluffy texture. If not enough air is incorporated, the cream will remain too dense and heavy, resulting in a product that feels wet and lacks the desired lightness, leading to the soggy texture.

In contrast, a too sweet flavor would typically arise from the over-addition of sugar rather than the process of whipping itself. An airy texture would be a result of achieving proper volume and aeration, while granulated consistency would suggest that the sugar has not dissolved properly, leading to a grainy texture, which is not directly related to the volume of whipping.