Whipped cream

by ZihuaRob ⌂ @, Zihuatanejo, México, Tuesday, May 17, 2022, 18:15 (48 days ago) @ mindpilot

Ok, this is a really weird question, but this is driving me nuts.

Is there some difference between the whipping cream I got in the US and the whipping cream available here?

I mean this is not difficult...pour the cream in the bowl, run the mixer for 3-4 minutes, and you get whipped cream.

I run the mixer for 30 minutes and it is exactly the same consistency as when I poured it out of the carton.

Any idea what may be different?

Just to be sure, of course the "cream" you're using is "CREMA PARA BATIR". Right? Not the "crema" we put on our maíz, frijoles, arroz and plátanos, right?

I've only used a whisk (batidor) to make whipped cream, so not sure what your "mixer" is supposed to do, but I've made whipped cream here no problem. I'm not sure what you all are referring to or where the problem is. Maybe you need more brandy. ;-)


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