RMDave
Gold Member
- 927
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
RMDave said:I'm using a layer of Whipped Cream (not Cool Whip) in a trifle. Want to make it today. Any ideas how to keep the cream from deflating overnight and while schlepping the trifle 125 miles tomorrow?
RMDave said:Thanks, B. How does one know when the cream has been stabilized? SHEESH.
magentablue said:I used my spice turn about bag yesterday to carry my trifle, it was perfect!
RMDave said:Trifle arrived perfect and those 15 cups of dessert were gobbled (no pun-implied) down leaving perfectly beautiful pumpkin chocolate pies missing only one piece, each.
The best way to make whipped cream is by using a stand mixer or hand mixer to beat heavy cream until it reaches stiff peaks. You can also use a whisk, but it will take longer and require more effort.
No, regular milk does not have enough fat content to create whipped cream. Heavy cream, with its high fat content, is necessary for the cream to thicken and hold its shape when whipped.
Homemade whipped cream can be stored in the refrigerator for up to 24 hours. It is best to use it immediately, as it will start to lose its volume and texture over time.
Yes, you can add flavors such as vanilla extract, cocoa powder, or fruit puree to whipped cream to enhance its taste. Make sure to add the flavoring towards the end of the whipping process and mix it in gently.
Yes, you can make whipped cream without a mixer by using a whisk and beating the cream vigorously until it reaches stiff peaks. This method will take longer and require more effort compared to using a mixer.