I will start reading labels more closely. When I got home, I looked at THAT Roberts' ingredient list."Cream, mono-something, carageenan." Yuk? I usually dont buy plain label, but I'm glad I did. " So, milk is the main ingredient? I looked at the ingredient list of the plain label heavy ultra pasteurized one right next to it."Grade A Cream" Period. I then was at a different store and decided to get a bit more (I use it in my mashed potatoes : ) and the dairy section ONLY had Roberts "Fresh Whipping Cream". Thanks so much for this latest tip! One other note: I bought a container of Roberts Ultra Pasteurized Heavy Whipping Cream at Target. I have always used granulated sugar (Betty Crocker's recipe) I am almost certain now that the granular sugar could cause a separation of the dairy elements & give me a runny result? Cold sugar isnt going to 'melt' like powdered will. It has the consistency of softened cream cheese and tastes similar to a quality unsalted butter. This thickened cream is skimmed off the top and is served with scones, at afternoon teas, and on summer berries.
I still have occasional failures, though. The milk or cream is heated in a shallow pan for many hours until the cream rises to the surface and thickens or clots (hence the name).
I learned that cold is the key to success.and keeping it cold! It will melt like ice cream if kept out of the fridge too long. I spent many years of "whipped cream" failure and always thought it was a result of the various brands I bought. Yes, I will also stress the importance of ice cold, metal bowls and whipping tools.
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