On Wed, 23 Jun 2004 02:03:14 -0400, "Bob (this one)" >
wrote:

>Alex Rast wrote:
>
>> at Tue, 22 Jun 2004 23:19:02 GMT in
>> >,
>> 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?
>>
>>
>> The big key is to use cream marked "heavy cream", not "whipping
>> cream". Whipping cream, despite the name, is usually not high-fat
>> enough to whip properly and stay whipped.
>
>Of course it is. Millions of gallons of it are whipped every day.

I agree! I have no problem whipping "whipping cream" and having it
stay whipped. You just have to keep it cold after it's whipped. I
will say that when my mother whips up a big bowl at Thanksgiving and
people spoon it out over the next few days for pies, it does
accumulate cream on the bottom of the bowl. I suspect that would
happen with heavy cream too under those circumstances.

Sue(tm)
Lead me not into temptation... I can find it myself!