i really suck at this and i think i'm doing it wrong. it necer seems to whip!!!!
help please?
2007-01-04 04:26:34 · 18 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
The real trick is to start with everything really cold. Put the bowl and the mixer beaters in the fridge. Take the cream right out of the fridge. Pour it into the cold bowl and then just turn on the mixer. Start slow (so it doesn't splash) till it begins to thicken and then turn it to high speed.
2007-01-04 04:30:55 · answer #1 · answered by Rich Z 7 · 0⤊ 1⤋
Some tips.
make sure your cream, bowl and beaters are cold.
I put mine in the freezer for 15 minutes or so.
It takes a few minutes. Maybe you are whipping it long enough? An electric mixer also helps speed up the process.
Good luck.
Also a clean grease free bowl is really only important when you are talking about whipping egg whites. Whipping cream has a high fat content so that's not the problem.
2007-01-04 05:30:11 · answer #2 · answered by Christina H 4 · 0⤊ 0⤋
Make sure you are using heavy cream and not something like half and half. I mistakenly grabbed half and half once and it does not work.
I just pour the heavy whipping cream into a bowl, throw in a bit of sugar and use my mixer on medium speed. It does take a minute or two to thicken up. When it's the consistency of whipped cream, you're done. Just don't beat it for too long, or you'll have something similar in consistency to butter.
2007-01-04 04:33:28 · answer #3 · answered by amylynn25 3 · 0⤊ 0⤋
Make sure the bowl and beaters are very clean and dry, no grease on them, and chill them in the frigerator. Use cold cream. Beat it until peaks that hold their shape, but not so long that it turns into butter!
I use a stand mixer on high speed , and my Mom used to put a bit of vanilla close to the end of the process.
Try some Dream Whip. I have never messed it up, and my Grandmother always used it instead of heavy cream. It takes as long to whip as the cream does, and it has the flavoring in it.
2007-01-04 04:30:21 · answer #4 · answered by riversconfluence 7 · 0⤊ 1⤋
Make sure the bowl and the beaters are chilled before putting whipping cream in the bowl. Beat with electric mixer until stiff. Add powder sugar and vanilla, if desired.
2007-01-04 04:33:35 · answer #5 · answered by cat m 4 · 0⤊ 0⤋
You need an egg beater or a mixer with a wire whisk. Put the cold whipping cream in and beat on high until you get soft peaks (not too stiff, or it will be dry). Good luck.
If you suck at cooking, you should try Julia Child's cookbook. I forget the name (Way to Cook?), but it is a good primer with the basics of cooking and more advanced techniques.
2007-01-04 04:31:42 · answer #6 · answered by David 3 · 1⤊ 1⤋
Wait a minute...whip, unwhipped, whipping cream? All I can say is take a course in asking questions before expecting a honest answer or opinion, sorry! Use a mixer, high speed, 30 seconds...hope this helps!
2007-01-04 04:31:56 · answer #7 · answered by HotInTX 5 · 0⤊ 2⤋
chill the bowl before you start. Put whipping cream in the bowl (with a dash of vanilla flavoring if you'd like) then use a hand mixer on medium speed. It should whip pretty easilly.
2007-01-04 04:29:00 · answer #8 · answered by Emily B 4 · 0⤊ 1⤋
Use a hand mixer on a medium to high speed. Chill beater, bowl, and cream. Poor cream into bowl and add vanilla extract. Once at desired thickness stop and serve.
2007-01-04 06:33:53 · answer #9 · answered by sean_richins 1 · 0⤊ 0⤋
your bowl needs to be clean and free of grease/oil, etc... Make sure the bowl and beaters are COLD. Then, put your whipping cream in the bowl and beat the h___ out it until stiff peaks form. Some people add a little bit of granulated sugar and vanilla during that process. Good luck!
2007-01-04 04:30:05 · answer #10 · answered by Anonymous · 0⤊ 2⤋