Re: Advice for making whipped cream?

[Guest guest]

I have found that raw cream takes longer and needs to be not as cold as pasteuized. The recipe for butter that I have says to leave the cream out at room temp for a while. It whips up beautifully, but takes a long time to turn to butter.

I have to leave it and come back because it takes so long just to get to the whipped stage. Plus you have to have your mixer on very high. I'm always afraid I'm going to burn up my mixer (LOL).

K.C.

Advice for making whipped cream?

Hi all.I am posting this for a friend. Does anyone have any advice?I just took some cream and tried to whip it up for whipped cream topping for my daughter's birthday cake. It didn't work; it stayed a bubbly liquid. Any idea why this might happen??Thanks in advance,VickiPLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Visit our Raw Dairy Files for a wealth of information!http://groups.yahoo.com/group/RawDairy/files/

[Guest guest]

Vicki,

I know when we make whipped cream, we put it in the Kitchen Aid, and

it takes a while... we keep it on a lower setting until it starts to

thicken, and then keep turning up the speed. (That keeps it from

splattering!) But it takes a bit of time... long enough for all the

kids to get a nice long turn keeping an eye on the bowl! It doesn't

ever get as thick as the commercial preparations do. And if the room

is warm, it melts back down almost immediately.

I hope something in there can help you solve the problem!

>

> I just took some cream and tried to whip it up for whipped cream

> topping for my daughter's birthday cake. It didn't work; it stayed a

> bubbly liquid. Any idea why this might happen??

>

> Thanks in advance,

>

> Vicki

[Guest guest]

Tell your friend that the cream has to be a few days old. Fresh cream just won't whip up at all. Older cream will whip up beautifully!

Sara

the Co-Moderator from Minnesota

who's been "invisible" lately! ;-)

"Where sales at the farm is permittted."Hi all.I am posting this for a friend. Does anyone have any advice?I just took some cream and tried to whip it up for whipped cream topping for my daughter's birthday cake. It didn't work; it stayed a bubbly liquid. Any idea why this might happen??

Sara Rheault Owner Remembering Our Angels www.rememberingourangels.com sara@...

"Come check it out!"__________________________________________________

[Guest guest]

Just wanted to say thanks to those of you who responded. I have

relayed all of your advice to my friend.

Just an FYI: Since I got in this group I miraculously became

acquainted with a woman in the area who is starting a local chapter

of the Weston Price Foundation. Today is our first meeting! I want

them all to know about this group and how generous the members are in

helping each other.

Thanks again,

Vicki (in Arlington, WA - received my first ever half gallon of raw

milk on Thursday! yippee)

> Tell your friend that the cream has to be a few days old. Fresh

cream just won't whip up at all. Older cream will whip up

beautifully!

> Sara

> the Co-Moderator from Minnesota

> who's been " invisible " lately! ;-)

> " Where sales at the farm is permittted. "

>

[Guest guest]

Vicki,

I had the same problem...warm or cold. I beat the bejesus out of it,

no luck. This was skimmed cream from a dairy that fed soybeans...I

suspect that was my problem; but I'm no expert. Tried 3 times.

-Blair

>

> Hi all.

>

> I am posting this for a friend. Does anyone have any advice?

>

> I just took some cream and tried to whip it up for whipped cream

> topping for my daughter's birthday cake. It didn't work; it

stayed a

> bubbly liquid. Any idea why this might happen??

>

> Thanks in advance,

>

> Vicki