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  The Accidental Scientist - The Science of Cooking › Accidental Scientist › Oops, I Goofed! › Cream whips best when cold
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Cream whips best when cold (Read 3176 times)
Reply #15 - 06/16/10 at 08:33:53

De Oro Farmer   Offline
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Thanks to experimental science and some sort of being inquisitive here, we now know why in the world cream whips turn at its best when cold. I haven't tried it and I think Im sold out for it.
 
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Reply #16 - 06/22/10 at 05:55:44

wwood   Offline
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Welcome to Cooking!
Italia

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Quote:
That's why cream that isn't cold enough, is difficult (or sometimes impossible) to whip.


I'll try this method, thanks!




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Reply #17 - 11/05/10 at 22:49:11
lorris   Ex Member

 
Concerning whipping egg whites, it makes sense that egg whites should whip better when warm...but Cook's Illustrated ran a test and didn't find a significant difference between the whipping performance of warm vs. cool white.
 
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Reply #18 - 11/15/10 at 04:58:35
Stephen Miller   Ex Member

 
Is it ok to use bloomed gelatin?
 
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Reply #19 - 11/28/10 at 12:15:42

magdalena   Offline
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Very good scientific explanation. Another thing I've learnt from this site.
 
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Reply #20 - 11/28/10 at 19:44:42
katuh   Ex Member

 
This is a good explanation. I didn't know that.
Thanks!
 
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Reply #21 - 10/28/11 at 19:02:49
lhyne08   Ex Member

 
Oh thanks for this information. I am really interested to make a cream whips.
 
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