GMC Trade Secrets
My last two experiences with beating heavy cream into whipped cream has led me to a very runny outcome. I make sure that the bowl and mixers are cold and the bowl is dry and clean. What am I doing wrong?
you need to beat it longer if you are doing it by hand it will take forever!
but if you have machine to do it use whip attachment whip on med-high speed until you can see where whip is going through cream in other words it will leave like a wave through it beat for maybe another minute and thats it if you over mix it will curdle goodluck! chef.
I tried it both with a machine and with my hand mixer. The hand mixer made the cream come to a peak but after I refrigerated it (with plastic wrap covering it)and took it out to frost the cake...it was runny. Thanks for you help.
ok now i understand fresh whipped cream does not hold for very long usually you must use it right away we have same problem in restuarant so we had to switch to commercial product that holds up loaded with chemicals though dont like that part but it works so...
Fresh cream will not hold up long. I found it is good on pie or berries or anything you eat right away. Anything more than an hour will be a runny glob.
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