On Sun, 26 Jan 2014 17:53:45 -0500, "Steve Freides" >
wrote:

> I tried making whipped cream out of a box of "shelf stable" heavy cream.
> My wife likes to keep this around to use in soups.
>
> It didn't work. I know you're supposed to chill the cream, and you're
> even supposed to use a cold bowl. Why?

No idea other than it's probably thicker and therefore easier to whip.
>
> What could one do in this situation? My solution, since I was trying to
> make an impromptu dessert, anyway, was to add a little instant pudding
> mix, which did the job quite nicely.
>
> Thanks in advance.
>
You should have refrigerated it first... to bypass the 6 hour statute,
put it in the freezer for 15-20 minutes.
http://chezsabine.com/2012/09/19/rev...hipping-cream/


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