"Julia Altshuler" > wrote in message
news:F9Ahc.172328$gA5.1995242@attbi_s03...
: Peter Aitken wrote:
:
: > It's the fat that makes cream whippable. You may be able to
go lower than
: > 35% but I am not sure how much lower.
:
:
: Down to about 30%. With 40%, you can whip, get great results,
not need
: additives. If you look at 30% cream in the supermarket, you'll
see that
: they've started adding stuff to help it hold its texture.
Under 30%,
: and it plain doesn't work.
:
:
: I'm hoping the original poster will tell us what the recipe is
for.
: That would make a difference it what is recommended. For
example, let's
: say the recipe is for pie with a dollop of whipped cream on
top. I'd
: use 40% cream (if I could find it). I'd whip lots of air into
it to get
: the highest volume possible. When the whipped cream finally
gets on the
: pie, it might be mostly air and less fat proportionately. That
might be
: better than 30% cream which doesn't whip up as well. With the
30%, you
: might need more cream to get the same look, thus more fat.
:
:
: --Lia
: ============

Actually, that's not true. You can whip skim milk if you chill
it really well. Of course, it won't stay 'whipped' up as long as
something higher in fat.


--
Cyndi
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