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DEMO: Whipped Cream

chiantiglace

By chiantiglace
in Pastry & Baking

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Shalmanese

Shalmanese

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My WAG is that plastic is good for whipped cream for exactly the same reason it's so bad for egg whites. The plastic molecules behave similar to fat molecules and can serve to anchor the whipped cream in place which keeps the sides nice and dry. In a metal bowl, the sides become slippery and start to break down.

PS: I am a guy.

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chiantiglace

chiantiglace

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thanks for the explanation. Makes sense, thats probably why glass may be even worse than metal because its surface is even more polished. Though no matter what you do with egg whites they will break down faster than cream if left alone.

Dean Anthony Anderson

"If all you have to eat is an egg, you had better know how to cook it properly" ~ Herve This

Pastry Chef: One If By Land Two If By Sea

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