MAking whipped cream?

I can't believe nobody has known the answer yet. You need to make stabilized whipped cream. Whip your cream as usual, and then add unflavored gelatin dissolved in water. Here's a recipe: http://www.cooks.com/rec/view/0,1830,152187-255200... It works perfectly every time.

The secret is using fake whipped cream. Your stuff is better

When I make whipped cream, I only have cream, sugar and vanilla (sometimes some liquor). To stiffen it up, some places will add gelatin., Not something I would recommend.

the pros usually use the fake stuff, my work uses richs whipped cream, they just whip it with a mixer and the whip attachment till its got stiff pecks

use whipping cream and whip with an electric whisk and keep whisking till you get it to the consistency you want it and if you whisk for a long time it'll get nice and hard and if you want it to be sweet add a little icing sugar/powdered sugar.

hope this helps!!

xx

When you begin to make the cream, you could try to put in some cream of tartar...

But I don't think it could be anywhere as thick as the stores'. They use a lot of artificial things to thicken it up. They also add more sugar (shudder, shudder), and I even saw one with pectin in the ingredients.

whip it longer and add a little bit more sugar...