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CHILLED vs ROOM TEMP WHIPPING CREAM

By December 22, 2015 April 3rd, 2017 desserts, egg free

CHILLED vs ROOM TEMP WHIPPING CREAM

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CHILLED WHIPPING CREAM

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! 

Thank you for your love and support!

CHILLED WHIPPING CREAM

Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 15 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of "Keto.". Click here for Keto. http://amzn.to/2EfrECi Click here for our new Keto Courses: http://keto-adapted.com/school/

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