Cakes made of whipped-cream by professionals last for a long time in a consistent, white state. However, from what I know, whipped cream tends to become yellow
Is it possible to make whipped cream without a power mixer? How? Can it be made with a stick blender?
They say you can get the whipped cream or egg whites "higher" or "stiffer" if you use a copper bowl. Why is that?
I recently tried to whip warm cream and was surprised to find out that it would not hold air. After some limited research, I have discovered that in order for t
Sometimes I make whipped cream in my ISI cream whipper and it comes out beautifully fluffy and smooth, and other times when I dispense it, the cream looks "ragg
This might be considered off-topic, but thought it was worth asking, as I have no idea where else to ask -- I'm trying to make something forcibly eject from a
I recently got an iSi whipped cream container that charges with nitrous cannisters. I don't really understand how the thing works, which I think would help my u
So I have an iSi whipped cream charger. There are a series of recipes that sound really interesting, but I don't quite understand what ingredients you need in o
I have an iSi whipped cream charger. The directions for recipes almost universally call for you to put your liquid in the charger, charge with nitrous, and then
If you whip mayonnaise too long and ruin it, you can restart with a new yolk and reuse the ruined mayonnaise. Is there a similar way to rescue whipped cream th
Why a does chilled mixer bowl help when making whipped cream? Does it have any effect on how long the cream stays whipped?
Let's say I whip a bowl of cream manually at a slow paced ~3-4 beats per second. The cream would be ready whipped after say 10-15 minutes. Then I whip an ident
What is the difference between light and heavy whipping cream, and for what purposes would one want to use one over the other? What effects does the difference
I've whipped cream before. I recently bought whipping cream (a brand I'm not familiar with) and placed in the fridge prior to whipping. When I took it out of th
Lately when I try to use my iSi the whipped cream just comes out very runny. Does anyone know why this happens and what I can do about it?
My mother is confounded by whipping-cream. Some 20 years ago she started making cream-puffs which quickly became her pastry calling card. They always came out g
When I charge my relatively new ISI cream dispenser, the N2O gas leaks around the top and body seam, resulting in failed whipped cream. I've tried everything t
I'd like to prepare some whipped double cream in advance for a dessert I'm making. How long will the cream stay whipped (i.e. peaky) if I do it in advance?
Can you make whipped cream with half and half? If you can, what, if anything, do you have to do differently?
I have tried to make Tiramisu chocolate mousse from this video many times. The chocolate mixture turns out great. With the egg yolks I add grape juice instead o