im making the cookies and cream filling recipe from this site, and ive been beating the heavy cream for over 5 min, and its still all runny. i dont have any corn start or meurange(sp?) powder to thicken it up. what should i do? can i add a bit more powdered sugar??
This is just to give you something to try until someone has a better suggestion. I've always taken the heavy cream directly from the fridge to the mixer and been fine. But I noticed some directions say to mix in a cold mixing bowl. If you tried adding powdered suger and it worked, let us know.
When i make cookies and cream icing, i stick the mixing bowl and the whisk attachment in the freezer overnight, or if im in a rush for at least 10-20 minutes, and i take the cream cold out of the fridge and put it in the cold mixing bowl with cold beater and never have a problem. I say maybe try putting it back in the fridge for a while to get cold again and stick your bowl and whisks as well and try again in a little while...just make sure you don't add any of the other ingredients before you get it to the soft peak stage, or it will hinder the whipping...
HTH,
jenn
thanks ladies! when i got done typing this post and went to check, it was all whipped nice and thick..lol
thats all you needed, a good distraction... and im happy to hear it finally whipped up 
I needed to whip cream today for the diabetic icing recipe from CC, and after whipping with the paddle attachment (as instructed in the recipe) for several minutes, the cream was barely whipped. This was with cold beater and bowl.
I switched to the balloon whisk attachment, and it was stiff within a minute.
RP
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