Lumpy “Real Old-Fashioned Whipped Cream”
Posted: 12 September 2013 10:23 PM   [ Ignore ]
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Hi

I wanted light texture whipped cream which has stability for a strawberry short cake (because now here is spring now)so I tried “Real Old-Fashioned Whipped Cream”. It turned out lumpy. What did I do wrong…....?

Also what is the best way to create light texture whipped cream? I didn’t like the whipped cream with gelatin. I tried using mixture of double cream and normal thickened cream (35% fat). It turned out heavy texture.

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Posted: 14 September 2013 01:08 AM   [ Ignore ]   [ # 1 ]
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I wonder it was a way I add butter mixture in cold cream. I divided room temp butter mixture in four and added to the cold cream slowly. My bowl and whisk was refrigerated for 15 min before using it.

If I whip really cold single cream, can I keep it for few days? If I use single cream for a cake, it normally will not keep the shape next day and I can see the moisture coming out from cream like a sweat.

I don’t think Cool Whip is available in Australia. I could buy “Dr Oetker Whip it” from European deli. Have you ever try it? If it is so, how does it like? I’d like to try “Cobasan” but I can see it in US online website only.

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Posted: 14 September 2013 06:03 AM   [ Ignore ]   [ # 2 ]
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Thank you for your reply. It was butter…

I try “Dr Oetker next time. I like the idea of less fat for the nutritious point of view.

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Posted: 15 September 2013 02:56 AM   [ Ignore ]   [ # 3 ]
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Thank you for your explanation Julie. What is the TCB method?

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Posted: 16 September 2013 12:40 AM   [ Ignore ]   [ # 4 ]
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Thank you so much:-)

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