Making Whipped Cream...too Much Or Not Enough?
Decorating By projectqueen Updated 25 Jul 2007 , 9:04pm by hmarie_73
I have been making the cookies and cream filling recipe from this site (it is awesome!)
But I'm never sure how long to whip the heavy cream.
It gets what looks like stiff peaks but then after I stir the cookies in, it is quite a bit softer.
If I go past what looks like stiff peaks, does it get stiffer or start to get softer?
I hope this makes sense, I'm afraid overbeating might make it thin again.
Thanks.
I have been recently using heavy whipping cream, powdered sugar and wiltons vanilla for some quick last minute picnic cakes and i fill a over sized tup with bagged ice (about 2 1/2 lbs) and then cold water and set my mixing bowl in the icy water and whip the heck out of it until when i pull the mixer out it takes a big "chunk" of whipped cream with it, at that pont I know it is stable enough for me to decorate with. Within about 1/2 hour it starts to soften up...so my advice is make it as cold as possible and whip it (about 10 minutes) and it should be perfect!
Quote by @%username% on %date%
%body%