Casual Cook
Assistant Cook
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"?
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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