From a hurricane of ribbons and a spasm of clouds, she laughed a slow dream. In it, you met a dragon.
I was a terrible cream whipper, but then I read a hint: put the bowl (without the cream) in the freezer for a while to chill it beforehand. Also, you might need more powdered sugar than you're using.-SECP
Individually, or all at once? :)
Oh, Steve. You crazy man.I do often put my bowl in the fridge. I'll try the freezer. That might work better in my tiny, warm kitchen. The recipes I use never call for sugar in the whipping of the cream, but I did read in Cook's yesterday that granulated sugar often works better than powdered. 'Twas very interesting.Basically, the story is I whip too slow and it takes forever and I get tired. If I just used my mixer like a normal human being I'd probably be all right.
Gram F. used to put granulated sugar in whipping cream, and she put beaters as well as bowl in the fridge.EAC
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