I'm not quite sure what I did wrong, but my whipped cream kind of liquified in
the fridge after I made it. I attempted to re-whip it, which didn't work. I
used whipping cream, which was cold right out of the fridge, and a plastic
bowl, which was room temperature. I also added a little bit of cocoa powder
(unsweetened) to it, for chocolate flavor.

What's the key to getting good stiff whipped cream? And what causes it to fall
flat in the fridge?

Thanks in advance,
Jen
Half the people you know are below average. -Steven Wright