help - whipped cream failure

[kermit]

hi!

Maybe this is a dumb question but why didn't my whipped cream stiffen?!! I have been beating a pint of "whipping cream" for about 18 minutes with en electric mixer and it's still watery.

At the store they had both "whipping cream" and "heavy cream" - what is the difference? Should I have bought heavy cream?

I whipped it in a metal bowl - could that be the problem? I remember being told (my mom probably) that cream wouldn't whip in a metal bowl, but I could swear I have done it before successfully (maybe my memory fails me though :) ). Anyway I transferred it to a ceramic bowl and whipped it another 5 minutes but no luck.

I should add that I have made lots of whipped cream in the past - usually I just whip it by hand and it's so easy. I am stumped today!

thanks in advance for any tips/advice. I'm off to the store now to buy more HEAVY Cream - hopefully that does the trick because I have a birthday cake to frost -- vite vite!!

[sneezles]

I always use a metal bowl...it's what came with my KA! I do put the bowl and the whisk in the freezer for about 15 minutes before I whip. I don't think it should matter as both whipping and heavy cream have a high enough fat content to whip.

[funniegrrl]

Technically there is a difference between heavy and whipping cream, but for all practical purposes they work the same.

I've never had any problem using a metal bowl. For the BEST results, the cream and the bowl/beaters should be ice-cold, but even if they weren't, it should have whipped to some degree.

Remember that whipped cream never gets "stiff" like egg whites can. Also, it is possible to overbeat the cream and it'll break down.

I would stick everything in the freezer until it chills (don't let the cream freeze!) and try again. If that doesn't work, toss it and try again with a new carton.

[sneezles]

Originally posted by funniegrrl
Remember that whipped cream never gets "stiff" like egg whites can. Also, it is possible to overbeat the cream and it'll break down.



Cream can get as stiff as egg whites and it doesn't actually break down if it's overwhipped, it just becomes butter!

[reneeinnorthwes]

I've only made whipped cream a few times but have heard that the type of sugar used could also make a difference. Did you use 'regular' sugar or powered sugar? I think powered sugar is what should be used.

Renee

[Sami]

I always use regular sugar with whipped cream, although powdered sugar is lighter. I always use a metal bowl, also.
Sami

[tovie]

I don't have an answer but if it'll make you feel a little better to konw someone else had this happen (g) just once, and I've whipped plenty of cream too. Don't have the slightest idea what was the problem. Fortunately we had another container in the fridge since it was either Thanksgiving or Christmas so running to the store was kind of out (g) But it thickened slightly but was still goopy and real liquidy and never would go any further. The other container beat up just fine and it's never happened again so I have no clue.

Tovie

[lakelady1]

The REAL secret to successfully whipping cream is to have a back-up in the refrigerator or freezer of the pre-whipped or fake stuff. It is only when you have no other option available that it doesn't whip.

Works for gravy, too. (A jar of Heinz in the pantry prevents lumps in the gravy you are making.)

They just KNOW . . . :D