Whipped cream

We had exactly the same issue when we were asked to bring chocolate mousse to a dinner party a couple of years ago. IT JUST WOULDN'T WHIP!!!!!!

We were using the whipping attachment we had always used successfully on our large Cuisinart, but in the US.

We asked our hostess, another foodie and she said that it had to do with the air temp. We thought about it and remembered that when we were successful whipping it in our RV, by hand, it was when it was kept, at refrigerator temps (on prepaid electrical) it worked fine. Now that we live at "normal" temps, it doesn't whip.

I'm not doing the actual homework right now, but remembering what we went through. The mousse was still fabulous, but not fluffy, and we all loved it.

IF we were going to whip cream now, we'd look it up and believe it!!!!

Sorry this happened to you, hope you could laugh about it.

If I remember correctly, I bought sour cream, added sugar and vanilla and it whipped up.

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.

This concerns me and my retirement plans greatly!! I've gotten into hot chocolate with chocolate whippped cream!
Might it be the fat content of the cream? Just checked my fridge and the whipping cream here is 33%.