Double cream

• • Michelle / Sunday, 10 August 2008

  • What's the best method for whipping double cream? I never seem to get good results even though maintaining the right temperature of the cream and utensils

• • Matty / Monday, 11 August 2008

  • Sometimes when cream is whisked for too long it turns almost gritty and begins to separate. If this is your problem simply whisk it less.

• • Michelle / Wednesday, 20 August 2008

  • Thanks Matty. So am I whipping it right by using the cream straight from the fridge and using utensils which have been chilled, or this is not essential? Thanks again