You could probably get away with that, if the plastic bowl is the only thing you have. Since I have a few metal bowls, I never tried it in the plastic when I read that the metal ones would be best for whipping cream and stiffly beating egg whites.
> On Oct 27, 2017, at 1:14 AM, Lisa Belville via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: > > Hi, Kathy. Thanks for this. Unfortunately, the only glass bowl I have is way > too small. How much of a difference would using a plastic bowl make? > > Sent from my iPhone > >> On Oct 26, 2017, at 11:23 PM, Kathy Brandt via Cookinginthedark >> <cookinginthedark@acbradio.org> wrote: >> >> That is for stiffly beating egg whites, not making whipped cream. For >> whipped cream, you need to buy what is called heavy or whipping cream. You >> are right about cold beaters and cold bowl. The bowl should be stainless >> steel or glass, not plastic, because plastic can absorb the fat from the >> cream. Put the mixer on high-speed, and then listen for how the sound in the >> bowl changes, stopping the mixer and checking out how cream feels. You do >> this, because if you whip too long, the cream will turn into butter. >> >> >>> On Oct 26, 2017, at 8:59 PM, Gary Patterson via Cookinginthedark >>> <cookinginthedark@acbradio.org> wrote: >>> >>> 1. First put your beeters in the freezer. >>> Two: Have your egg whites as cold as you can, >>> 3. Beet with as fast as possible until egg whites are forming peaks. >>> >>> This method whould work. >>> >>> Gary Patterson >>> >>> >>> -----Original Message----- >>> From: Lisa Belville via Cookinginthedark >>> [mailto:cookinginthedark@acbradio.org] >>> Sent: Thursday, October 26, 2017 1:43 PM >>> To: cookinginthedark@acbradio.org >>> Cc: Lisa Belville >>> Subject: [CnD] Making whipped cream >>> >>> Hi, all. I'm making a no-bake cheesecake that calls for heavy cream. I >>> usually use something like Cool Whip for theese things. How long do I beat >>> the heavy cream? I have a balloon whisk and a small hand mixer. I'm >>> assuming the mixer would work better than the whisk. Here's the recipe: >>> >>> No-bake Dulce De Leche Cheesecake by Tasty >>> 6 servings >>> >>> Ingredients >>> 24 chocolate cream cookie >>> ⅓ cup butter, melted >> That is for stiffly beating egg whites, not making whipped cream. For >> whipped cream, you need to buy what is called heavy or whipping cream. You >> are right about cold beaters and cold bowl. The bowl should be stainless >> steel or glass, not plastic, because plastic can absorb the fat from the >> cream. Put the mixer on high-speed, and then listen for how the sound in the >> bowl changes, stopping the mixer and checking out how cream feels. You do >> this, because if you whip too long, the cream will turn into butter. >> >> >>> On Oct 26, 2017, at 8:59 PM, Gary Patterson via Cookinginthedark >>> <cookinginthedark@acbradio.org> wrote: >>> >>> 1. First put your beeters in the freezer. >>> Two: Have your egg whites as cold as you can, >>> 3. Beet with as fast as possible until egg whites are forming peaks. >>> >>> This method whould work. >>> >>> Gary Patterson >>> >>> >>> -----Original Message----- >>> From: Lisa Belville via Cookinginthedark >>> [mailto:cookinginthedark@acbradio.org] >>> Sent: Thursday, October 26, 2017 1:43 PM >>> To: cookinginthedark@acbradio.org >>> Cc: Lisa Belville >>> Subject: [CnD] Making whipped cream >>> >>> Hi, all. I'm making a no-bake cheesecake that calls for heavy cream. I >>> usually use something like Cool Whip for theese things. How long do I beat >>> the heavy cream? I have a balloon whisk and a small hand mixer. I'm >>> assuming the mixer would work better than the whisk. Here's the recipe: >>> >>> No-bake Dulce De Leche Cheesecake by Tasty >>> 6 servings >>> >>> Ingredients >>> 24 chocolate cream cookie >>> ⅓ cup butter, melted >>> 13 oz dulce de leche >>> 8 oz cream cheese >>> 1 tablespoon vanilla extract >>> 1 cup heavy cream, whipped >>> 8 strawberry, halved, to garnish >>> >>> Preparation >>> 1. Crush cookies and mix with butter. >>> 2. Spread mixture over pie pan, pressing down to make a compact crust. >>> Refrigerate crust while making filling. >>> 3. Mix filling ingredients, (dulce de leche, cream cheese, and vanilla >>> extract) until smooth. In a separate bowl whip the heavy milk. Mix whipped >>> cream into filling ingredients. >>> 4. Spread mixture over pie crust. >>> 5. Refrigerate the pie for at least 4 hours or overnight. (If you’re in a >>> hurry, you could also freeze the pie for 1-2 hours.) 6. Top with >>> strawberries, cut, and serve. >>> 7. Enjoy! >>> >>> Sent from my iPhone >>> _______________________________________________ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >>> >>> _______________________________________________ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >>> >> >> _______________________________________________ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
