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whipped cream fell flat
(Alex Rast) wrote in
:
Alex, I'm not going to quote what you wrote, even though I'm in firm
agreement with it. Others can read the earlier post if they choose.
The fact is, as you said, everyone's experience is different. I must say
that in all my years of whipping cream, I have only had one occurrence of
the cream returning to liquid during storage and that was using "whipping
cream".
I always use heavy cream and assume it is at least 40% butterfat, though
I don't always look. When rich, heavy desserts were more popular, I
always piled on at least a half-pint of whipped cream on top of cream
pies like banana, coconut, or chocolate, then stored in the refrigerator.
I have often whipped cream for berries and stored in a covered bowl in
the refrigerator. In none of these cases has the cream deflated or re-
liquified. Maybe I'm just lucky.
I doubt that it makes any difference, but my mother taught me to add 1/4
teaspoon salt, 1 teaspoon vanilla, and 2 tablespoons of sugar to each
half-pint of heavy cream *before* whipping. Whip in a chilled bowl with
chilled beaters. If the flavor or sweetness needs adjusting, do so when
the cream is almost completely stiff. She also recommended whipping the
cream just short of the point where it would separate into butter and
liquid. Always works for me.
--
Wayne in Phoenix
If there's a nit to pick, some nitwit will pick it.
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