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Old 07-10-2008, 05:43 AM   #11
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Thanks for the help Michael - this is a good thread and I didn't know about the videos. As to whipped egg whites, my last attempt was with a Ukrainian honey cake which called for the eggs to be separated and added that way. The cake would be baked of course and the whipped whites are to lighten it up. The cake came out good, but too heavy - I was doing a pityful job with the whites.
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Old 07-10-2008, 07:21 AM   #12
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The last time I made whipped cream, I made it in my food processor - worked great and there was no mess
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Old 07-10-2008, 08:07 AM   #13
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Quote:
Originally Posted by GotGarlic View Post
The last time I made whipped cream, I made it in my food processor - worked great and there was no mess
wow I never considered that option....do you think it would work in a blender as well?
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Old 07-10-2008, 09:21 AM   #14
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I would think so. It wouldn't cost very much to experiment and find out Let us know how it works
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Old 07-10-2008, 10:21 AM   #15
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I will experiment sometime this weekend....and let ya know the results
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Old 07-10-2008, 10:51 AM   #16
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I use a whisk and a stainless steel mixing bowl placed on top of the ice cube tray from the freezer. Perfect whipped cream everytime. Add sugar and a touch of vanilla extract.
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Old 07-10-2008, 11:19 AM   #17
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I use a whisk and a stainless steel mixing bowl placed on top of the ice cube tray from the freezer. Perfect whipped cream everytime. Add sugar and a touch of vanilla extract.
How long does that take? When I made it in the food processor, a friend who was watching me told a story about when she lived in Paris and had dinner at a friend's house there. After dinner, the hostess said she was going to get dessert and was gone for 45 minutes. My friend found out later that she had been hand-whipping whipped cream!
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Old 07-10-2008, 11:45 AM   #18
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How long does that take? When I made it in the food processor, a friend who was watching me told a story about when she lived in Paris and had dinner at a friend's house there. After dinner, the hostess said she was going to get dessert and was gone for 45 minutes. My friend found out later that she had been hand-whipping whipped cream!
About 4 minutes. I'll have soft peaks before you plug the mixer in.

45 minutes? They started with skim milk.
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Old 07-10-2008, 09:37 PM   #19
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All,

Thanks for the suggestions and guidiance.

I now know what killed my cream.... everything was room temperature and then I whipped it to death with an electric mixer.
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Old 07-13-2008, 07:21 PM   #20
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All,

Thanks for the suggestions and guidiance.

I now know what killed my cream.... everything was room temperature and then I whipped it to death with an electric mixer.
Hi Casual cook,
Keep the cream in the fridge and refrigerate the bowl and metal beaters for 30 minutes to 1 hour before using.

All the best,
Archiduc
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