After years of cream whipping failures I decided to do a little searching. The trick seems to be-to chill everything. Chill the bowl. Chill the beaters. Chill the cream. And as this picture shows, have a second bowl of ice under the bowl with the cream. I was using my stand mixer, so I just settled for chilling the bowl, beater and cream! It really works. We must be dealing with molecular structure hear. Wait while I go look that up. After all my failed attempts I've finally found the way. It was very yummy on some late night hot chocolate.
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