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?

Probably because of the melt point of milk fat.

John Kuthe...