CHILLED vs ROOM TEMP WHIPPING CREAM
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CHILLED vs ROOM TEMP WHIPPING CREAM
Do you know why it is important to whip the cream while cold? If you whip cooled whip cream that comes right out of the fridge and is about 40 degrees versus room temperature cream that is about 72 degrees will create very different results.
1. Faster Whipping Time: The cooled cream takes only 1 minute to whip until peaks form versus 2 ½ minutes for room temp cream.
2. More Volume: You get much more volume with cooled cream. For 1 cup liquid cream, you will get 2 ¼ cups whipped when the cream is cool verses 1 ¾ cup whipped when the liquid is at room temperature.
3. A Better Texture: The cooled cream always comes out smooth and even where the room temperature cream ends up grainy and curdled.
WHY you ask? When cream is cold the air bubbles are held in place and can expand. This is because the cooled cream fat molecules are harder and hold the air bubbles in place. At room temp the fat softens and can’t trap air bubbles so it collapses. Chilling the bowl and beaters ensures the cream stays cold.
Happy Baking!
Find more tips and tricks like this in my book Quick and Easy Ketogenic Cooking!
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Timely advice for Christmas desserts! Thanks!
Have a spendiferous day Marie 🙂
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Merry Christmas! Just listened to Sunday’s webinar and as expected- it was great! My excuse for missing session in real time….was busy making ‘Maria’ desserts for this coming week. ALL kids demand the pumpkin cheesecake and anything with lemon curd- yum! Thanks for blessing all of us with the info, the recipes and, now, the terrific exercise videos. Hope this Christmas is wonderful !
Thank you!!!
Fantastic insight. Thank you so much for sharing, Maria! Does the same apply to coconut milk?
No. I don’t think so.
My mom used to set the bowl of whipping cream inside a bowl of ice water while she whipped it. That helps keep it cold, too.
Great idea!
Who knew?!?! Thanks for the info, as I make whipping cream pretty regularly.
😍