Cooked or acidulated whipped cream?

[HarmonicaChefBJW]

If one wanted to heat cream in order to steep lemongrass, vanilla pods, etc., will that cream whip?  Is there something in the Molecular pantry that would enable cream to fluff, if not?  What about acidulated egg whites?  Will they take volume?

[jmacnaughtan]

It will whip, just make sure it's completely cold before whipping.  If you add a little gelatin (around 0.5%) you get a very nice texture.

 

If you want to make egg white sourer, it's easiest to use powdered egg white and reconstitute it with whatever flavored liquid you want.  Just don't use any fat or it won't whip.