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Dana, make sure your crema is very cold. Chill the bowl and beaters in the freezer. It only takes a couple of minutes to whip, so watch it carefully. Add any sugar after it has become quite foamy.

 

I have never had the crema turn to butter unless I wanted it to. If it turns to butter accidentally, make biscuits. Yum! Unsalted butter is a luxury.

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Thanks, I think you are right, I have often set it out for awhile first, and it has gotten warm.

 

AHA! That answers the question. Whipping cream always needs to be very cold.

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Hey Dana,

 

One of the chef-ly tricks that I have seen for keeping the cream chilled while beating it is to nest the bowl with the cream in a larger bowl that has some ice in it.

 

The larger bowl with the ice in it is glass and the smaller bowl with the cream in it is metal. That seems to keep the cream better chilled during the whipping process.

 

HTH

 

Paul M.

==

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