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Whipping Cream

Source of Recipe

A little of every where.
Rules for whipping cream;

Chill the cream, bowl and beater for at least 2 hours.
If cream is beaten until it is warmer than 45 degrees F. it will turn to butter. Should cream start to turn buttery, whip in 2-3 more tablespoons cold milk.
Use medium speed when whipping with an electric beater.

A dollop of mascarpone or creme fraiche in whipped cream stabilizes it so you can make it in advance and store it in the refrigerator without it separating, or if you wish the cream to keep stiff for a day or two, add 1 teaspoon gelatine, soaked in 1 tablespoon cold water. Dissolve the gelatine over hot water and cool to the consistency of egg whites before adding to the cream and whipping.

If you overwhip the cream and it looks curdled, just add a little more cream and whip until it forms soft peaks.

Cream, when whipped, almost doubles in bulk.

Substitutes for whipping cream;
Use light cream or cereal cream after allowing it to stand undisturbed for 48 hours in the fridge. Whip as you would whipping cream.
Prepare cream as given above. Soak 1 teaspoon gelatine in 2 tablespoons cold water and dissolved over hot water. Allow to cool, then add to the cream and whip.
Use evaporated . milk prepared with gelatine holds up better and longer, But it may be more convenient to chill it on occasion. chill for 12 hours.

Combine equal parts dry milk powder with water. Beat with beater at medium speed. Add 1 1/2 teaspoons lemon juice to each cup of this mixture, if a more stable foam is desired.