Whipping Cream

Freshly whipped cream begins to loose volume and liquify quickly unless stabilized during whipping with a product like "Whip-It" or plain gelatin. (For each cup of cream, soften 1/2 t. gelatin in 1 T. cold water; heat for a few seconds in a microwave to dissolve, then cool to room temperature before adding to the cream during whipping.) Cream may be whipped without a stabilizer and chilled for a few hours, however. This will require whisking briefly by hand or machine immediately before serving to reincorporate liquid and regain lost volume.

1/2 cup

New York

Source: http://www.agmrc.org/commodities__products/livestock/dairy/dairy_products_profile.cfm

freinship

Diferent tastes, Oil burns your food at a higher temperature. The olive oil has its own vegetable-oily taste when you cook with it, but if you dont use too much it doesnt leave much of a taste. For the butter, I just use that for grilled cheese sandwiches, and whatever sandwich im making. In conclusion... If you want buttery taste, take butter, If you want a cleaner finish (since oil is easier to work with) use olive oil.

No, because there is air in there that retains its own properties.

physical property- is its 5 senses

chemical - does it compose?, does it dissolve?, what does it react with?, etc. -looked it up on Asked.com

that's a horrible definition. those are the definitions of properties, not the actual properties of ice cream.

You could use it, but the fat content, flavor and the texture of the dish would change.

whipped cream can last as long as the expiration date says that it can last.

whipped cream on cookies, that would not last that long, the whipped cream would being to lookse its fluff and its taste.

iv been told its acturly good to eat ice cream while being pregnant it has a lot of calciam init it realy is basicaly frozen milk they use milk to make ice cream so it shud be fine its ment to be good for the babys growth

Two Table spoons of sugar, two tablespoons of butter, drop of milk

No one knows this answer - not even dunkin donuts. They don't even have french vanilla as an option in their nutritional guide. Its weird.

yes

yes

The specific gravity of whipping cream typically ranges from about 0.98 to 1.02, depending on its fat content and temperature. This means that whipping cream is slightly less dense than water, which has a specific gravity of 1.0. Variations in composition, such as the proportion of milk fat, can affect its specific gravity.

It is actually different Heavy whipping cream is much more thick and unhealthy half and half is basically the heathery version of heavy whipping cream

Well I think it's because the blender is going so quickly then the cream goes whippy!!!

You can use it to top off foods such as ice cream. you could top off any sweet food or just try and experiment

No, whipped cream can only be made from heavy cream or heavy cream that is marketed as "whipping cream."

yay

I have used half milnot and half whipping cream or half and half to cut down on calories and it tatsed great. It coats the fettucine realy well!

You can, but the freezing process changes the texture. Try freezing a little and see if you like it after it is thawed.

Try this, it's simple and easy! I'm sure you will have these two simple ingredients at home!

Ingredients:

Cornstarch

Liquid Glue

Acrylic paint/Food Colouring(Optional)

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Mixing tool

Bowl

Plastic bag/Pastry Bag

Scissor/Pin/Needle

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Get about 4 tablespoons of cornstarch, of course you can use less, but I suggest try this amount first and add it into your bowl. Then, get about two tablespoons of liquid glue, clear or white, doesn't matter. (Oh btw, this is by estimation I don't really know if you would need less liquid glue.) Next, mix, it may seem like you need more glue, but you don't. You can add a DROP of paint or food colouring if you want. If you add too much glue, it wont hold it shape. Keep mixing until you have no cornstarch, you will know if you added the right amount of glue if it can hold it's shape for a few seconds, and I know, it maybe a little hard to mix. Now, it wont hold it's shape forever. But, here's a tip for it to hold it's shape (Not completely, though. But it still does work GREAT! Trust me!), freeze your deco-den-ed (LOL) thing in the freezer for about 25-30 minutes or so, once it unfreezes, it may loose a bit of it's shape.

HAVE FUN!

<3

Whipped cream performs this rapid changing act because of a phenomenon called "shear thinning." When part of the foam is forced to slide or "shear" past the rest of the foam, the foam "thins." It becomes less like honey and more like water, allowing it to flow easily until the shearing stops.

Yes, but whip cream also doesn't always stay in this formation. Actually store bought whip cream is just the cream aded with a little bit of vinilla, sweetner, and then but in the can. The can actually an aerosaul can so it putts the whip cream under presure causing it to whip up. But if you try this, you'll understand that whip cream can change back to a liquid. If you have just nomal whipped up cream, and leave it out to settle, it will go back to cream, like before. If you freeze you whip cream, the whole thing would have to be unfrozen, and then it would start melting back into a liquid.

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