> (JLove98905) wrote :
>
> >I'm not quite sure what I did wrong, but my whipped cream kind of
> >liquified in the fridge after I made it. I attempted to re-whip it,
> >which didn't work. I used whipping cream, which was cold right out of
> >the fridge, and a plastic bowl, which was room temperature. I also added
> >a little bit of cocoa powder (unsweetened) to it, for chocolate flavor.
> >
> >What's the key to getting good stiff whipped cream? And what causes it
> >to fall flat in the fridge?
>
TIPS ON WHIPPING CREAM



a.. Be sure to chill a metal bowl, beaters, or the whisk you'll use to
whip the cream in your freezer, about 15 minutes for best results. You'll
find the cream will whip faster and more fully. If, however, you don't have
time to chill the bowl, you can immerse it in a larger bowl filled with ice
water and proceed as usual.
b.. Use powdered (confectioner's sugar) to sweeten cream-it not only
dissolves quickly, but also helps stabilize the whipped cream due the fact
it contains cornstarch.
c.. If you accidentally over beat heavy or whipping cream so much so that
it begins to turn buttery, gently stir in additional cream, 1 tablespoon at
a time. Don't "beat" the cream again or you'll be right back where you
began.
d.. Remember to use a bowl that's deep enough, keeping in mind the cream
will double in volume when it's whipped.
e.. Decrease the instances of splattering by gradually increasing the
speed of the mixer from low to high. You can also protect yourself and your
clothes by draping a kitchen towel over the bowl of an electric standing
mixer to catch any fly away cream.
f.. A small amount of cream (less than 1 cup) will whip better in a deep
narrow bowl than one that's large and wide.
g.. You'll get more volume from whipped cream if you hold off adding sugar
or flavorings like vanilla or liqueurs until the cream has been whipped to
soft peaks.