My point is that the "Whipping Cream" could also cause problems? Make sure your #1 ingredient is CREAM! ps. I will start reading labels more closely. When I got home, I looked at THAT Roberts' ingredient list."Cream, mono-something, carageenan." Yuk? I usually dont buy plain label, but I'm glad I did. " So, milk is the main ingredient? I looked at the ingredient list of the plain label heavy ultra pasteurized one right next to it."Grade A Cream" Period. I then was at a different store and decided to get a bit more (I use it in my mashed potatoes : ) and the dairy section ONLY had Roberts "Fresh Whipping Cream". It has the consistency of softened cream cheese and tastes similar to a quality unsalted butter. This thickened cream is skimmed off the top and is served with scones, at afternoon teas, and on summer berries. Thanks so much for this latest tip! One other note: I bought a container of Roberts Ultra Pasteurized Heavy Whipping Cream at Target. The milk or cream is heated in a shallow pan for many hours until the cream rises to the surface and thickens or clots (hence the name). I have always used granulated sugar (Betty Crocker's recipe) I am almost certain now that the granular sugar could cause a separation of the dairy elements & give me a runny result? Cold sugar isnt going to 'melt' like powdered will. I still have occasional failures, though. I learned that cold is the key to success.and keeping it cold! It will melt like ice cream if kept out of the fridge too long.
I spent many years of "whipped cream" failure and always thought it was a result of the various brands I bought. Yes, I will also stress the importance of ice cold, metal bowls and whipping tools.
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