Budiman
Can anyone tell me why did I do wrong. Poured whip cream into a bowl, beat at high speed, it just stayed watery. What did I do wrong?
I know that to stiffen egg whites, there must be no oil or any trace of oil. Are there things that will make whip cream fail to whip?
Budiman
Just saw your post. I've also failed in my attempt to whip cream recently. Tried a couple of times, but I just churned the cream into butter instead. Hahaha! Chopped some herbs and garlic, and and ended up with home made garlic butter instead.
Did some reading on the web, seems the following should help:
1. Use heavy cream, with at least 36% fat
2. Cream should be left chilling in the fridge and only taken out when it's going to be used
3. If possible, the bowl and whisk should be placed in the freezer to chill them as well
4. If weather is too hot, place the bowl with the cream into another bowl of ice to keep them chilled while whipping
Alas, I'm out of heavy cream for now. Will try again soon.
Do let me know if you have better luck than me.
Budiman
I have no clue. Sorry. I only eat
"Choose a job you love, and you will never have to work a day in your life." --- Confucius
SETIAKawan
There are quite a lot of different brands of whipped cream selling at supermarkets and hyper markets. Any which one would do the job. What I normally do is to pour the cream (right from the fridge) into a small tall bowl and beat starting from low to high speed. Do not over beat the cream otherwise it will not turn out like you wanted to. It takes only about a minute to get the job done. To see if its well whipped, turn the bowl upside down slowly. It should stay firm and not watery. Small peaks will be formed if it is done properly. Hope this help.Originally Posted by Firefly
Budiman
Found the solution. The cream must be chilled before whipping. If that fails, try chilling the bowl as well before whipping.
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