On 1/26/14, 5:53 PM, Steve Freides wrote:

> It didn't work. I know you're supposed to chill the cream, and you're
> even supposed to use a cold bowl. Why?

Simply because cold cream is thicker, and thicker cream traps air
bubbles more easily.

See
http://themolecularcircus.wordpress....whipped-cream/

or http://www.thekitchn.com/food-scienc...ed-cream-81751

-- Larry