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Old 07-08-2008, 11:51 PM   #1
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Whipped by Whipped Cream, Need Help

Hello,

I hardly ever bake, but I tried a reciepe calling for a whipped cream topping. I followed the instructions carefully and used heavy cream (though I did substitute regular sugar for powdered sugar), and then whipped the cream and started looking for "peaks".

But.... the whipped cream began to clump together and liquified. Another batch was better but still very badly formed.

Are there any secrets for sucessfull whipped cream whipping? And... what are "peaks"?

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Old 07-09-2008, 01:19 AM   #2
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I've seen that happen when you over-beat the cream. Peaks refers to the little peak that forms on the end of the beater when you lift it out of the whipped cream. If you go too far, the cream will break and you end up with butter.

Make sure the cream is very cold and put your bowl and beater in the freezer for a while before you whip the cream.
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Old 07-09-2008, 02:47 AM   #3
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I have to agree with Sedagive - it sounds like you over-beat your cream and wound up making butter, ".... the whipped cream began to clump together and liquified ..." - the clumps were butter, the liquid was "butter milk". This is easy to do with an electric mixer.

You might find this video demonstration of some help.
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Old 07-09-2008, 07:52 AM   #4
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I have trouble with whipped cream also - thanks for the video link, very helpful. How about whipping egg whites - any similar tips. I shall search also.
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Old 07-09-2008, 04:43 PM   #5
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David - go to the same link and in the Channels box in the lower left-hand corner of the page click on Technique Videos ... scroll down and click on Eggs - then click on the Whipping Egg Whites video.

A copper bowl is the best, but glass or ceramic will work well. Don't even waste your time trying to use plastic or silicone. THe bowl need to be free and clean of any grease/oil - I usually wipe my bowl out with a paper towel moistened with some vinegar to be sure.
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Old 07-09-2008, 05:37 PM   #6
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Do we still use whipped egg whites? I thought that salmonella scared them off.
AC
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Old 07-09-2008, 06:22 PM   #7
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Sure AC - angel food cakes, soufflés, meringue for pies or cookies, etc. - all of which are cooked.
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Old 07-09-2008, 08:49 PM   #8
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You're right. I was thinking of my mom's cake frosting of days gone by. Need to broaden my horizons.
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Old 07-09-2008, 10:05 PM   #9
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Quote:
Originally Posted by Adillo303 View Post
Do we still use whipped egg whites? I thought that salmonella scared them off.
AC
I think you have enough sugar in meringues to make it safe sugar is natural bacteria killer. It has never been an issue for me
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Old 07-09-2008, 10:06 PM   #10
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Whipped Cream Frosting Help
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