Whipping cream

[wpcoe]

I like to use whipping cream in coffee and notice that even buying the same brand, sometimes the carton contains a nice thick liquid (which I want) and other times it's more of a congealed lump that plops out in blobs when I squeeze the carton.  What causes the difference?  Is the latter an indication that the cream was mishandled and/or not stored at proper temperature?  I've never become ill from eaten the blobby cream, but...

[Oxx]

I suspect the difference is due to the breakdown of the stabiliser which is usually added to whipping cream, carrageenan.

 

Shaking the carton vigorously before use should help.

[wpcoe]

Originally I was reluctant to shake whipping cream as I thought it might act like beating it, i.e. causing it to create whipped/clotted cream.  But, I have tried it to no avail.  Maybe I need to shake it longer?  I'll try that next time.  Thanks!

[NickJ]

Whip it. Whip it good.

Worked for DEVO. 

[wpcoe]

But, but, but ... I don't *want* whipped cream in my coffee.   

[Turkleton]

ddddddd

On 8.1.2017 at 11:17 AM, NickJ said:

Whip it. Whip it good.

Worked for DEVO. 

Yeah, but stop before the cream is transformed into butter... :-D