On Sunday, January 26, 2014 1:53:45 PM UTC-9, Steve Freides wrote:

> I tried making whipped cream out of a box of "shelf stable" heavy cream.
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> My wife likes to keep this around to use in soups.
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> It didn't work. I know you're supposed to chill the cream, and you're
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> even supposed to use a cold bowl. Why?
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> What could one do in this situation? My solution, since I was trying to
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> make an impromptu dessert, anyway, was to add a little instant pudding
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> mix, which did the job quite nicely.
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> Thanks in advance.
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> -S-

Are you talking about using Dream Whip?
I have some dessert recipes that call for
that to be prepared and folded in. I always
make sure the milk is chilled and also the
bowl and beaters. It never beats up as stuff
as 'real' whipping cream, as is more of a
soft-set. I prefer the real stuff and get
the Heavy whipping cream, and always chill
the bowl/beaters before whipping.

Judy