What would i do? im having problems whipping my cream..?!
Answers: sometimes its good and sometimes soggy cuz of overbeating.i heard about putting gelatin in it.can u help me on how to do it.complete procedure pls..thanks..
Chill everything in the fridge until chilled then put the cream in the bowl and whisk until you have soft peaks, at this stage you can add the sugar if desired, otherwise whisk to stiff peak don't over whisk otherwise it will go grainy.
Use as quickly as possible if you need to store then place in a fridge until ready to use.
Hope this helps.
Good luck
First make sure your bowl and beaters are scrupulously clean. Then put both in the freezer for a few minutes to get them really cold. Make sure your cream is cold, too.
Put the cold cream in the cold bowl and beat with the cold beaters on a medium low spead until it just starts to thicken. If you wish to put sugar, do it now. Then increase your speed to high and beat until the cream forms soft peaks when you lift the beaters out.
firstly you need cream which is at room temperature - add a little sugar and this will keep it stiff for you
cheers