LOCATION: Recipes >> Equivalents >> Whipping Cream
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Whipping Cream
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Rules for Whipping Cream
Chill the cream, bowl and beater in the refrigerator for at least
2 hours. Beat until it is fairly stiff.
If cream is beaten until it is warmer than 45 degrees (F), it will
turn to butter.
Should cream start to turn buttery, whip in two or 3 more tablespoonfuls
of cold milk.
If you wish the cream to keep stiff for a day or two, add one
teaspoon gelatine soaked in one tablespoon cold water. Dissolve
the gelatin over hot water; allow to cool to the consistency of
egg whites before adding to the cream and whipping.
Use medium speed when whipping cream with an electric beater.
Cream, when whipped, almost doubles in bulk.
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5 of 5 people found the following review helpful:
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Time, December 23, 2005 - 05:38 PM
Reviewer: Anonymous from usa
The timing in the freezer of frig for this recipe does not have to be 2hours. A good 30 mins is fine. This is when put in the freezer. Is colder and will stay cold longer when left in the freezer for 30mins. But 2hours is rediculous! Who has that long to wait. When you can put in freeze for 30 mins and BAM your ready to go!
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