Whipped cream is made in a copper bowl, from unpasteurized cream, and a wire whisk (no ball). It can only be handled with a wooden spoon once it's made, or else it ceases to be whipped cream and becomes USA dairy dessert (now made with more fillers and adjuncts)
Most of you have never had whipped cream, despite your quixotic belief to the contrary
I have no room for empathy for your kind. It's like feeling sorry for bacteria. The world would be a better place without your canned garbage, and without you
Liam Perez
...
Kayden Thomas
Your mom loves my whipped cream, if you know what I mean ;)
Xavier Watson
Anyone who's had any training knows what you posted, you're not special. Go fuck yer mum with your whisk, buttbreath.
Caleb Campbell
Anal training?
James Ward
SS works the same for cream. egg whites benefit from the copper. also, no one cares.
Tyler Thomas
Seeing as what he said is bullshit, I have to disagree
Daniel Robinson
No, a copper bowl and wire whisk is the proper way to make whipped cream, but the last part of what he typed was weird bullshit.
Camden Butler
No, you are a fool and have embarrassed yourself Copper helps with egg whites, it doesn't matter for cream In the future please refrain from posting about cooking topics and stick to your regional fast food arguments
Parker Moore
>Unpasteurized cream Hope you enjoy your ride to prison criminal scum
William Hall
They say that if you whip cream too much it becomes butter. Can you also turn butter back into whipped cream? If not why?
Wyatt Lopez
Land of the free
Adam Green
I'll whip your cream OP
Brody Walker
Sure, just unwhip it
Jace Rogers
I'm now more interested in turning whipped cream into butter than these dipshit autists cream wishes
Eli Williams
>all these flyovers defending spray cream Never change, Veeky Forums
Hudson Baker
literally no one is doing that
Carson Sanders
I use high temperature pasteurized cream from the Aldi in a plastic beaker with a stick blender.
Noah Peterson
It's literally just the process of whipping for longer, that's it. It kinda shifts texture "suddenly" which is very magical. I strongly not making plain butter, though. Works fine for cooking, but it needs to be infused with something more otherwise, not sure on the specifics.
Colton Bailey
or you can just put it in the magic bullet for a couple of seconds
Landon Williams
you should only be using a copper bowl for whipping egg whites. Not for cream
Cooper Cook
I never used copper and I used a plastic whisk.
What do I do
Aaron Mitchell
the tools don't change the chemical nature of the final product. unless you are a savage the material of the bowl won't matter, and bubbles are the same no matter what you use to make them
Isaac Rivera
You're mistaken. When whipping cream, it is important to do clockwise circles with the whisk. To turn butter into cream, you simply do counter-clockwise circles. Don't ask what happens when you do counter-clockwise circles with cream, and don't attempt it either.
Jeremiah Miller
First, this is the best tool for whipping cream. Second: fucking French and their "one right way" to do everything. Ce qui compte c'est arriver au but.
