"JLove98905" > wrote in message
...
> 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
>

Whipped cream doesn't last too long in the refrigerator unless you stabilize
it. If you only need to keep it for a day, using powdered sugar (the kind
with some corn starch added which would be most brands) to sweeten it will
work. You can also dissolve some gelatin in water and add that to the cream
before beating it. You can buy whipped cream stabilizers at specialty
stores and larger markets. Some brands are higher in butterfat than others.
I have noticed that the fat content has been reduced in some brands at my
market. That combined with ultrapasturization shortens the time it will
remain whipped. Check the labels next time and get the one with the highest
butter fat content. It whips best when very cold and the bowl and utensils
are very cold. I don't see why a plastic bowl would cause a problem with
cream, but it is definitely a bad choice for whipping egg whites. Of course
a glass or ceramic bowel with lots of mass will keep the cream cold better
than a thin plastic bowl.