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Old 03-04-2008, 11:34 AM   #1
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ISO help making whipped cream

I'm in a part of Mexico that doesn't appear to use whipped cream. My wife bought some heavy cream to use for her fresh strawberry pie, added some sugar and vanilla and proceeded to whip the dickens out of it. I swear we would have turned it into butter if we kept after it! No amount of whipping would incorporate enough air to thicken it. What is the trick? The cream is pasteurized, and I never noticed in the states if it was or not. Never had a problem before. Any tips?

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Old 03-04-2008, 11:41 AM   #2
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To best whip cream, you should start with cold cream, bowl and beaters. Also, the cream has to have a high enough fat content to be shipped. Heavy cream should have done the trick. Pasteurized or not wouldn't be an issue.

I would try whipping it until almost done before adding sugar and vanilla.
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Old 03-04-2008, 11:50 AM   #3
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My first question would be, "What were you using to whip the cream?" If you were using a spoon, then I could see where you might've had a problem. If you were using a whisk or beaters, you should've been able to get the cream to whip. As Andy said, make sure everything is nice and cold.

Other than that, I do exactly as Andy suggests. And, no, pasteurized cream shouldn't be an issue. All the cream in my markets is pasteurized and I've never had a problem whipping it.
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Old 03-04-2008, 11:56 AM   #4
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I get much better results whipping cream in a metal bowl than a plastic bowl, quicker to form peaks and it holds better. Other than the heavy cream, what else was different from your previous successes?
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Old 03-04-2008, 12:40 PM   #5
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Read this thread from last week. Scroll down to third post, entitled "All of your whipped cream questions answered!"
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Old 03-04-2008, 04:15 PM   #6
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Quote:
Originally Posted by Katie E View Post
My first question would be, "What were you using to whip the cream?" If you were using a spoon, then I could see where you might've had a problem. If you were using a whisk or beaters, you should've been able to get the cream to whip. As Andy said, make sure everything is nice and cold.

Other than that, I do exactly as Andy suggests. And, no, pasteurized cream shouldn't be an issue. All the cream in my markets is pasteurized and I've never had a problem whipping it.
We used a whisk,beaters and one of those new handblenders. Metal bowl. Can't make sense of it. If I can find it I thought cream of tarter or maybe a hybred whipped cream with a little unflavored gelatin. Don't know if I can find either down here though. We'll try again and keep you posted. Thanks for the help.
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Old 03-04-2008, 04:33 PM   #7
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I use a whisk in a stainless bowl. I take the ice tray from the freezer and place the bowl in that. As long as your whisking method is correct, in 4 minutes you'll have stiff peaks. Sprinkle in some sugar and vanilla and give it one last whisk.

If you don't have an ice tray, just put some ice cubes and cold water in a larger bowl then put the mixing bowl in that.
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Old 03-04-2008, 04:49 PM   #8
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Throw your metal (SS) bowl and whisk in the freezer for a few minutes...
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Old 03-04-2008, 05:45 PM   #9
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Quote:
Originally Posted by wilson42 View Post
We used a whisk,beaters and one of those new handblenders. Metal bowl. Can't make sense of it. If I can find it I thought cream of tarter or maybe a hybred whipped cream with a little unflavored gelatin. Don't know if I can find either down here though. We'll try again and keep you posted. Thanks for the help.
You say "hand blender." Are you talking about what I know as an immersion blender? If that's the case, that might be the problem. I don't know whether they can whip cream or not, unless it comes with a whisk attachment. I've never tried it with mine and mine doesn't have a whisk. Perhaps someone else who has tried it will chime in.
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Old 03-04-2008, 05:54 PM   #10
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Hi Wilson42,
I agree with the previous posts. I live in the UK and for whipping we use double cream or whipping cream to whip and, by way of illustration gain something that you could use to pipe on top of a gateau.

My method would be to place the bowl to be used and balloon whisk in the freezer for 1 - 2 hours and keep the cream in the fridge. Remove all, place the cream in the bowl and whisk to a soft peak stage, then add icing sugar (very finely powdered sugar), whisk just to incorporate, add vanilla extract (just a touch) and whisk to the desired degree.

I am conscious, having read numerous posts, that altitude sometimes plays a part in how ingredients perform - could this be a factor here? I honestly don`t know but maybe someone else may be able to adivse on the matter.

Hope this helps,
Archiduc
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