On Jun 8, 12:29*am, Wayne Boatwright > wrote:
> On Sat 07 Jun 2008 08:43:11p, Miche told us...
>
>
>
>
>
> > In article
> > >,
> > *Paul McNoob > wrote:
>
> >> If I were to make my own whipped cream, how do I store it ? In the
> >> freezer, like commercial cool whip?
>
> > In the fridge, like cream. *Which it is.
>
> >> *I want to make it the "night
> >> before" so that we can have it in the morning before work with
> >> strawberries or blueberries over belgian waffles. I don't have the
> >> time in the morning to make it fresh (nor the waffle batter).
>
> > It takes a couple of minutes. *You could probably do it while the first
> > batch of waffles is cooking.
>
> > Miche
>
> Assuming you are in the US, there are two choices of cream to use for
> whipping. *There is "whipping cream" and "heavy whipping cream". *The heavy
> whipping cream produces a firmer consistency and is far more resistant to
> re-liquifying. *If you are in the UK, use double cream. *
>
> I use a thick Pyrex mixing bowl which retains cold better. *I put the bowl
> and beaters in the freezer for at least 30-60 minutes before whipping the
> cream. *Best results are obtained if you beat the cream to the stage just
> before it turns to butter. *For a half-pint of cream I usually add 1
> tablespoon of granulated sugar and 1/2 teaspoon of vanilla extract about
> half way through whipping. *When the cream begins to separate from the
> beaters, that's about the best stage to stop. *Use a rubber spatula to
> press it down and smooth the top. *Seal the bowl with plastic wrap and
> refrigerate immediately. *It will usually keep a couple of days this way..
>
> HTH
>
> --
> * * * * * * *Wayne Boatwright * * * * * *
> -------------------------------------------
> * * *Saturday, 06(VI)/07(VII)/08(MMVIII)
> -------------------------------------------
> -------------------------------------------
> * Sure I believe in peace. Peace through *
> * * * * * * superior firepower. * * * * * *
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> - Show quoted text -

Sounds great! Thanks Wayne

I will most likely mess up my first attempt until I experience first
hand the "beat the cream to the stage just before it turns to butter"
and "When the cream begins to separate from the beaters, that's about
the best stage to stop".