Rules for Whipping Cream
Chill the cream, bowl and beater in the refrigerator for at least
2 hours. Beat until it is fairly stiff.
If cream is beaten until it is warmer than 45 degrees (F), it will
turn to butter.
Should cream start to turn buttery, whip in two or 3 more tablespoonfuls
of cold milk.
If you wish the cream to keep stiff for a day or two, add one
teaspoon gelatin soaked in one tablespoon cold water. Dissolve
the gelatin over hot water; allow to cool to the consistency of
egg whites before adding to the cream and whipping.
Use medium speed when whipping cream with an electric beater.
Cream, when whipped, almost doubles in bulk.