In article >, Nancy Young
> writes
>Vox Humana wrote:
>>
>> "Nancy Young" > wrote in message
>> ...
>> > Vox Humana wrote:
>> >
>> > > 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.
>> >
>> > Plastic hangs onto fats, which will kill beating egg whites. Forget
>> > plastic bowls for this purpose.
>>
>> I think we are on the same page here.
>
>Plastics won't get as cold as glass, I wouldn't go there. Plus they
>hang onto ickies. Not good for whipping stuff. I don't think it's
>just my opinion. I think it's true, from everything I've read. Sorry
>that I drifted.

I've had a Kenwood Chef for thirty years with a plastic bowl. Egg
whites and cream whip beautifully in it, though not as well as in the
KitchenAid's metal bowl.

Was it heavy cream, as it's jokingly called in the US?

You really don't need additives if the cream is good, but I find it
impossible to buy good cream in the US - are there any artisanal dairies
I missed?
>
>nancy

--
Jane Lumley