"Paul McNoob" > ha scritto nel messaggio
...
On Jun 8, 12:29 am, Wayne Boatwright

.. 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

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".

I disagree with the above, I think most whipped cream is overwhipped and
over sweetened. I prefer it to be still a bit creamy, so that it mounds
very well, but doesn't hold a stiff peak like meringue. I also prefer half
the amount of sugar in recipes, so that the cream taste is still and most
importantly evident. I think you should try it both ways and decide for
yourself, but if you also like it less whipped, you are less apt to make
butter!

When you want to frost something with it, it them must be whipped stiff, of
course.

You all are going to be so glad when I am recovered and back to work!