FoodBanter.com - View Single Post

(Curly Sue) wrote in news:40d9921a.7854321
@news-server.nyc.rr.com:

> 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!
>

I use both, but when I really want stability I will use heavy cream. It
actually will stay completely whipped for several days in a bowl.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.