"JLove98905" > wrote in message
...
> 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?
>
> Thanks in advance,
> Jen
> Half the people you know are below average. -Steven Wright
>

How long was it in the fridge? Eventually, all of it will deflate. For the
best chances of keeping it for a period of time you can either go with a
higher fat whipping cream or use a stabilizer, such as gelatin or powdered
sugar (powdered sugar contains a small amount of cornstarch) or combination.
If you're going to use it within 24 hours, I would go with a higher fat
whipping cream. Whip to soft peaks, then add powdered sugar (approx 1 tbsp
to 1 cup cream). I'm not sure where you're located, but if you have a Smart
& Final near you, they carry manufacturer's cream, which is the best for
whipping. It is the kind used by pastry chefs, and has a higher butterfat
content than anything in the grocery stores. The next best I've found is
Trader Joe's heavy whipping cream. Also make sure you're not using light
whipping cream...it will never hold up for longer than a couple hours.
Also, no plastic bowls! Chill the cream, a stainless steel or copper bowl,
and the whisk attachment for your mixer or a hand whisk in the freezer for
15-20 minutes before whipping. Whip to soft peaks, add sweetener (sugar,
powdered sugar, etc) and cocoa if using and whip to firm peaks. When I use
the manufacturer's cream this mixture will last 48 hours.

kimberly