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whipped cream fell flat
On 22 Jun 2004 23:19:02 GMT, OSPAM (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?
Put a glass, ceramic, or metal bowl and your beater/whisk in the
'fridge for 15 minutes or more. Use cream with the highest butterfat
content you can find. If you can't find butterfat listed on the
cartont it will be the most expensive. Avoid 'ultrapasturized' if you
can.
Whipped cream is a temporary sort of arrangement. As one reference has
it, after whipping, the fat wants to become butter, the water wants to
leak out (weep), and the air wants to join with the air in the room.
Stabilizers like gelatin and other commercial products will help keep
whipped cream closer to its original condition.
You can re-whip it after it's "gone flat".
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