"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?
>

Jen,
I often use chocolate whipped cream to frost a cake a like to make. I do
make it in a plastic bowl, but a very chilled plastic bowl. Also, I make
sure every utensil I'm going to use is cold. I put beaters, spatulas, etc.
in the freezer at least 30 minutes before hand.

To make 2 cups of the chocolate whipped cream, I use 1 cup heavy cream, very
cold, 1/4 cup powdered sugar, 1 tsp vanilla, 1 tbs light corn syrup (I use
Karo), 1/8 tsp salt, and 1 1/2 Tablespoons dutch-processed cocoa powder. I
mix everything together, ahead of time, in my bowl and then put it all back
in the fridge to chill at least 3-4 hours. The colder the fridge is, the
better. Once the mixture is very cold, I beat with the chilled beaters
until stiff peaks start to form. This tends to hold up very well, and I've
had it hold as long as 3-4 days.

HTH,
DRB