pltrgyst wrote:
> 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

I was wondering if there was "some little something" I could add to
compensate. Probably not but it never hurts to ask. Cream of tartar?
Certainly a little instant pudding mix did the job but something without
flavor would be better.

-S-