Whipped Cream
 

> Subject: Whipped Cream
> From: Sam Puzzo >
> how do i get the whipped cream to stay firmer longer? do i add creme of
> tarter or clear gelatin and how much?

If you "whip" heavy cream in a food processor, it will thicken without
incorporating much air. The result is much thicker and much more stable
than regular whipped cream. I can do about 1 cup at a time in my 8-cup
machine--less and it doesn't sufficiently cover the blades, more and it
doesn't work. You don't have to worry much about over-whipping, I've let
it go for several minutes without it separating (though it only needs
about 30 seconds).



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