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Old 07-08-2008, 10:51 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, 12:19 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, 01:47 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, 06:52 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, 03:43 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, 04:37 PM   #6
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Do we still use whipped egg whites? I thought that salmonella scared them off.
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Old 07-09-2008, 05:22 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, 07:49 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, 09:05 PM   #9
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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, 09:06 PM   #10
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http://www.discusscooking.com/forums...elp-43458.html
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Old 07-10-2008, 04:43 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, 06:21 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, 07:07 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, 08:21 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, 09:21 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, 09:51 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, 10:19 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, 10:45 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, 08:37 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, 06:21 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,
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